玉竹发酵酒的工艺研究

Research on the Fermentation Process of Odoratum Brewed Wine

以新鲜玉竹为原料,经过粉碎、发酵、澄清等工艺,通过正交实验,研究了不同酵母接种量、柠檬酸添加量、发酵温度对玉竹发酵酒的影响。结果表明:酵母接种量为0.15%,柠檬酸添加量为4g/L,发酵温度为24℃,得到的玉竹发酵酒为浅金黄色,澄清,透明有光泽,酒味浓郁,丰满,有玉竹特有的清香,典型性突出。

Taking fresh odoratum as material,the fermentation wine made by the odoratum through the process of crushing,fermentation,clarification by orthogonal experiments,with orthogonality test,effect of different yeast inocation amout,citricaeid amount,fermentation temperature on odoratum wine were studied.The results showed that the optimum extraction conditions as follows：the inoculation amount was 0.15%,dosage of citric acid was 4g/L,fermentation temperature was 24℃.The color was light golden brown,brilliant clarity and delicious flavors;the odoratum brewed wine had the unique fragrance and typification.