低醇老鹰茶糯米酒发酵工艺条件优化

以糯米和老鹰茶为原料制备低醇老鹰茶糯米酒，采用单因素试验和正交试验对其发酵工艺条件进行优化，并对其感官品质、理化指标及微生物指标进行分析。结果表明，低醇老鹰茶糯米酒的最佳发酵工艺条件为发酵时间72 h、糯米与老鹰茶浸提液料液比1.0∶0.6（g∶mL）、加曲量0.40%。在此优化条件下，低醇老鹰茶糯米酒的酒精度为2.21%vol，感官评分为88分，茶多酚含量为0.56 mg/mL。

Optimization of fermentation technology of low-alcohol hawk tea glutinous rice wine

Low-alcohol hawk tea glutinous rice wine was prepared using glutinous rice and hawk tea as raw materials, the fermentation process conditions were optimized by single factor tests and orthogonal tests, and the sensory quality, physicochemical indexes, and microbial indexes were analyzed. The results showed that the optimal fermentation process conditions of the wine were as follows: fermentation time 72 h, solid and liquid ratio of glutinous rice and hawk tea extract 1.0∶0.6 (g∶ml), and Jiuqu addition 0.40%. Under the optimal conditions, the alcohol contents, sensory scores and tea polyphenol contents of the wine were 2.21%vol, 88, and 0.56 mg/ml, respectively.