基于安琪混合酒曲的糯米酒新工艺研究

以安琪混合酒曲为发酵剂，对糯米酒的酿酒新工艺进行探究。以发酵酒液的酒精度、总酸、外观糖度、感官评分为评价指标，探究发酵时间、发酵温度、料液比、发酵剂添加量对酿造米酒的影响，在此基础上进行正交试验确定糯米酒的最佳酿造工艺。结果表明，发酵工艺条件为安琪混合酒曲（安琪甜酒曲:安琪纯种活性干酵母为4:1）添加量0.625%，料液比1.0:1.6（g:mL），发酵温度30 ℃，发酵时间8 d。在此最佳工艺条件下，糯米酒的感官评分为92分，酒精度12.2%vol，外观糖度12.8%，总酸3.50 g/L。糯米酒酸甜适中，口感醇厚，具有独特的芳香。

Research on the new technology of glutinous rice wine by Angel mixed Jiuqu

The new technology of glutinous rice wine was explored using Angel mixed Jiuqu as starter, to investigate the effect of fermentation time, temperature, material to water ratio and fermentation agent addition on alcohol content, total acid, apparent sugar content and sensory scores evaluation indexes of fermentation liquid. On this basis, the optimal brewing process for glutinous rice wine was obtained by orthogonal experiments. The results showed that the optimal fermentation condition was Angel mixed Jiuqu 0.625% (the ratio of sweet Angel Jiuqu and Angel purebred active fresh yeast was 4∶1), material to water ratio 1.0∶1.6 (g∶ml), fermentation temperature 30 ℃, fermentation time 8 d. Under the optimal fermentation technology conditions, the sensory score, alcohol content, apparent sugar content and total acid of glutinous rice wine were 92, 12.2%vol, 12.8% and 3.50 g/L, respectively. The glutinous rice wine was moderate sweet and sour, soft taste and full-bodied with unique aroma.