甜酒酿发酵机理的初步研究

Study on the fermentation mechanism of rice wine

以糯米为原料制做甜酒酿,安琪甜酒曲的添加量为糯米重量的0.4%,发酵温度为30℃,发酵时间48h。研究表明甜酒酿制作过程中起糖化作用的糖化酶类主要是根霉菌在甜酒酿的发酵过程中产生的;甜酒酿的发酵过程是边糖化边发酵。发酵结束时甜酒酿的酸度(以乙酸计)为0.229g(/100g甜酒酿),乙醇含量为0.7%vol,pH值为3.75,甜酒酿中还原糖的含量为23.9%,较高的还原糖含量和较低的pH值有利于延长甜酒酿的保藏时间。

The glutinous rice was used to produce rice wine. The addition dosage of Angel rice wine starters was 0.4% of the weight of glutinous rice, the fermentation temperature and time were 30℃ and 48 h, respectively. The results indicated that the saccharifying enzyme was mainly derived from Rhizopus dttfing the fermentation process of rice wine. Saccharification and fermentation occurred simultaneously in the fermentation process of rice wine. In the end of the fermentation, the contents of total acids （counted by acetate）, ethanol, reducing sugar and pH value was 0.229g, 0.7%vol, 23.9% and 3.75, respectively. The higher concentration of reducing sugar and lower pH contributed to the preservation office wine.