黑米醪糟酒工艺条件的探讨

Study on technology of black glutinous rice wine

以黑米和糯米为主料,甜酒曲和白糖为辅料,半固态发酵工艺酿制黑米醪糟酒,通过单因素试验优选出黑米醪糟酒的最佳发酵工艺条件,即黑米与糯米添加比1.4:1,甜酒曲添加量1%,加糖量10%,发酵时间36h,发酵温度35℃,蒸煮时间55min,蒸20min,煮35min,料水比1:3,酿制出的黑米醪糟酒呈紫红色,半透明,有光泽,香气纯正,馥郁芬芳,幽雅自然,滋味醇厚,甜酸柔和,鲜美爽口,测得其pH5.4,糖度6.7%.

The black glutinous rice wine was produced by semi-solid-state fermentation using black rice and glutinous rice as main material and sweet wine starter and the white sugar as the adjuncts, respectively. The optimal fermentation conditions were obtained by single factor experiments as followed： the proportion of black rice and glutinous rice 1.4：1, the content of sweet wine starter 1%, the added concentration of sugar 10%, fermentation period 36 h, fermentation temperature 35℃, steaming time 20 min, boiling time 35 rain and the ratio of material and water 1：3. The final black glutinous rice wine was characterized by purple red, translucent appearance, good taste and fragrance. The pH was 5.4 and the concentration of sugar was 6.7%.