单曲/混曲对液态发酵法生产米酒的影响

Effects of Rice-wine of Liquid Fermentation by Single/mixed Starter

对比单曲和混曲液态发酵对米酒出酒率和感官质量等指标的影响。结果表明,混曲和单曲的原料出酒率、淀粉出酒率分别为60.10%和61.14%、80.02%和82.21%。单曲产品总酸平均为0.16 g/L、总酯平均为0.13 g/L;混曲产品的分别为0.14 g/L、0.175 g/L。混曲和单曲的乙酸乙酯平均含量分别为0.16 g/L和0.11 g/L,混曲发酵米酒弥补了单曲发酵感官及风味上的不足,为改善液态发酵法米酒的酒质具有实用意义。

The liquor yield and sensory quality of the rice wine by single and mixed starter were comparied. The results showed that liquor yield of mixed starter and singles, starch utilization were 60.10 % and 61.14 %, 80.02 % and 82.21%; the total acid, total esters of the single and mixed starter were 0.16 g/L and 0.14 g/L, 0.13 g/L and 0.175 g/L respectively. But ethyl acetate content by single/mixed starters respectively were 0.16 g/L and 0.11 g/L. Complex fermentation of rice wine by mixed starter would improve flavor quality of rice wine, it has practical significance for rice-wine quality by liquid fermentation.