糯米酒的液态发酵工艺优化

为优化糯米酒的液态发酵工艺以提高其品质，以糯米为主要原料，酒曲作为发酵剂制备糯米酒，采用单因素试验探究酒曲接种量、发酵温度、发酵时间对糯米酒品质的影响，并结合正交试验优化发酵工艺。结果表明，糯米酒液态发酵最优发酵工艺为酒曲接种量2.0%，发酵温度30 ℃，发酵时间8 d。在该优化条件下进行5 L发酵罐液态发酵试验，得到糯米酒酒精度11.3%vol、残总糖2 g/L、总酸4.8 g/L、氨基酸态氮246.4 mg/L、乙酸乙酯123.36 mg/L，共检出挥发性风味化合物36种，包括醇类8类，酯类11种，酸类7种，酮类3种，其他类7种。糯米酒品质符合国家标准GB/T 13662—2018《黄酒》的要求。

Optimization of liquid-state fermentation technology of glutinous rice wine

In order to optimize the liquid-state fermentation process of glutinous rice wine and improve the quality, the glutinous rice wine was prepared with glutinous rice as the main raw material and Jiuqu as starter. The effects of Jiuqu inoculum, fermentation temperature and time on the quality of glutinous rice wine were studied by single factor test, and the fermentation process was optimized by orthogonal test. The results showed that the optimum liquid-state fermentation process was Jiuqu inoculum 2.0%, fermentation temperature 30 ℃ and time 8 d. Under the optimized conditions, the liquid fermentation test of 5 L fermentor was carried out, and the alcohol, total residual sugar, total acid, amino acid nitrogen, ethyl acetate and a total of volatile flavor compounds of the glutinous rice wine was 11.3%vol, 2 g/L, 4.8 g/L, 246.4 mg/L, 123.36 mg/L and 36 (including alcohols 8, esters 11, acids 7, ketones 3 and others 7), respectively, which met the requirements of the national standard GB/T 13662—2018 "Huangjiu" (Chinese rice wine).