洋葱糯米酒发酵工艺的研究

Study on fermentation technology of onion and glutinous rice wine

以洋葱、糯米为原料,将二者混合并加入安琪米酒曲进行发酵,生产具有保健功能的洋葱糯米酒。通过测定发酵过程中产生的酒度并进行感官评定,研究了发酵生产洋葱糯米酒的主要工艺参数。

The onion and glutinous rice were used as the raw materials and they were fermented together with Anqi rice wine starter. The optimum technological parameters were determined by the analysis of the degree of alcohol. The sensory assay was conducted in the fermentation process.