黑米清酒生产工艺的研究

Study on the Production Technology of Pure Wine from Black Rice

以黑米、大米为原料,采用液态发酵法,通过正交实验,确定黑米清酒的最佳发酵条件,发酵液初始pH值为5.0;酒母添加量为5%;米曲添加量为0.2%。获得口味适宜、玫瑰红色的16°黑米清酒,并对黑米清酒的理化指标、感官指标进行了分析。

Taking black rice and normal rice as the raw materials and through liquid fermentation, the optimum fermentation conditions were established for producing pure wine from black rice by means of orthogonal experiments: the initial pH value of the fermented liquor was 5.0, the yeast added 5%, and the fungal amylase added 0.2%. Under these conditions, the rose-red 16° pure wine with very good taste was obtained, and it was analyzed physicochemically and sensuously.