新型桂花米酒的酿造工艺研究

Research on the Production Process of Osmanthus Rice Wine

以桂花、糯米为主要原料,以残糖和产品的感官性状为指标,对影响其品质的5个因素(发酵剂、发酵剂用量、主发酵温度、料液比和桂花用量)进行考察,选择3个主要因素(发酵剂用量、主发酵温度和料液比)作正交试验,确定其工艺条件。结果表明,最佳工艺条件为:以安琪甜酒曲作为发酵剂、发酵剂用量为0.4%、主发酵温度28℃、料液比1∶1、桂花用量2%。所得桂花糯米酒清亮,酒香浓郁,入口清甜爽口,桂花香淡雅。

Five factors （fermenting agent, the use level of fermenting agent, chief fermenting temperature, the ratio of solids to liquid, and the use level of osmanthus） influencing the quality of osmanthus rice wine were investigated with the residual sugar and sensory properties of product wine as the evaluating indexes. Besides, three main factors （the use level of fermenting agent, chief fermenting temperature, and the ratio of solids to liquid） were chosen to determine the optimal technical conditions by orthogonal test. The optimal technical conditions were finally summed up as follows： Angel sweet wine yeast used as the fermenting agent and its use level was 0.4 %, chief fermentation temperature was at 28 ℃, the ratio of solids to liquid was 1：1, and the use level of dry osmanthus was 2 %. The produced osmanthus rice wine was special for its clear wine body, agreeable taste and elegant osmanthus aroma.