大曲发酵生产黄酒的工艺研究

Exploration on the Processing Technology of Daqu Brewed Wine

采用纯发酵工艺酿制黄酒,在单因素试验的基础上采用正交试验优化大曲发酵生产黄酒的工艺条件。结果表明,发酵温度对大曲发酵产黄酒感官品质的影响最大,其次是发酵时间,大曲用量的影响最小。优化的发酵工艺条件为发酵温度28℃、发酵时间72 h、大曲用量占酒母质量的7%。

Pure fermentation process was applied to brew yellow wine.The formation process of yellow wine by Daqu was optimized by orthogonal experiment based on single factor tests.The results showed that fermentation temperature had the highest effect on the sensory quality of yellow wine,followed by fermentation time,dose of Daqu had the lowest effect.The optimized fermentation conditions were,fermentation temperature 28 ℃,fermentation time 72 h and dose of Daqu accountted for 7% of distiller’s yeast mass.