苦丁茶米酒的发酵工艺条件优化

以贵州本地特产苦丁茶和大米为原料制备苦丁茶米酒，通过单因素试验、响应面试验优化其发酵工艺条件。结果表明，苦丁茶米酒最佳发酵工艺条件为料液比1.0∶0.8(g∶mL)、酒曲添加量0.6%、发酵时间98 h、发酵温度30℃。在此优化条件下，苦丁茶米酒酒精度为7.1%vol，茶多酚含量0.87 mg/mL，糖度为19.7°Bx，感官评分89.7分，酒质呈淡绿色，色泽透明，甜度适中，富含茶多酚，入口有米酒香味，后味伴随着苦丁茶的香气，口感协调，产品理化及微生物指标符合国标GB 2758—2012《发酵酒及其配制酒》要求。

Optimization of fermentation process conditions for Chinese bitter tea rice wine

The Chinese bitter tea (Ilex latifolia Thunb.) rice wine was prepared with Chinese bitter tea (Guizhou local specialty) and rice as raw materials, and the fermentation process conditions were optimized by single factor experiments and response surface experiments. The results showed that the optimal fermentation process conditions were as follows: solid and liquid ratio 1.0∶0.8 (g∶ml), Jiuqu addition 0.6%, fermentation time 98 h, and temperature 30 ℃. Under the optimized conditions, the alcohol content, tea polyphenols content, sugar content and sensory score of Chinese bitter tea rice wine were 7.1%vol, 0.87 mg/ml, 19.7 °Bx and 89.7, respectively. The wine was light green, transparent in color, moderate in sweetness, rich in tea polyphenols, the mouthfeel had the aroma of rice wine, the aftertaste was accompanied by the aroma of Chinese bitter tea, and the taste was coordination. The physicochemical and microbial indexes of the products met the requirements of national standard GB2758-2012 "Fermented wine and its assembled alcoholic drinks".