摘要
黄酒是我国特有的古老酒种,享有"国酒"之美誉,但其品质影响因素复杂,过程参数难以准确测定,生产仍以经验为主,本文旨在科学建立试验体系及分析指标,完善小试方法,指导大生产工艺控制。试验建立了比重法测定黄酒体积,精确测定酒精总产量的指标,工艺研究得出影响酒精总产量强弱顺序依次为蒸饭后持水率、加水量、加酒药量、加麦曲量;确定了干黄酒小试发酵最佳工艺条件是蒸饭持水率为0.96kg/kg、糖化温度30℃、酒药添加量为原米重的1%、加曲量12%、加水量1.5kg/kg;通过发酵过程质量测定,揭示了发酵样品质量损失增幅越大,发酵程度越深,为揭示发酵过程规律与控制提出了新的考察手段。
Rice wine is a unique and ancient Chinese alcoholic drink which held a high reputation as ＂national wine＂. However, the production is still mainly based on practical experiences because of the complicated factors which affected the quality of the product and the parameters which cannot be measured accurately during the process. In this paper, the quality analysis system was established and the method of small test was completed, which might be a useful reference for the rice wine fermentation technology. This system included the method of specific gravity to measure the wine volume and the total alcohol production during fermentation processing. The results demonstrated that the factors which affected total alcohol pro duction were water-holding rate of the rice, water capacity, yeast and rice wine koji microflora. The optimized technological parameters of the small test were 0.96 kg/kg water-holding rate of the rice, fermentation temperature of 28℃, 1% yeast, 12% rice wine koji and 1.5kg/kg water proportion respectively. Also, the deeper the rice fermented, the greater lost of fermentation samples in weight. This experiment obviously indicated the disciplines in the fermentation which offered a new way to direct Chinese wine rice manufacturing.
出处
《中国酿造》
CAS
北大核心
2008年第8期64-68,共5页
China Brewing
基金
江苏省科技攻关项目(BE2003344)
扬州大学科技创新基金项目(CX2007163)
关键词
黄酒
工艺
过程规律
rice wine
techniques
disciplines during the process
