喂饭法酿造金柑黄酒的控制工艺

Control Techniques of Oval Kumquat Rice Wine Brewing Using Feeding Method

为有效提高金柑附加值,利用喂饭法酿造金柑黄酒,发酵周期共20 d,落罐后品温达到31℃时开头耙30 min,以后每隔4 h开耙20 min,发酵5-10 d每天开耙10 min,10 d后不再开耙。头耙后0-24 h温控30-31℃,24-36 h温控29-30℃,36-48 h温控28-29℃,以后每24 h降2℃,温度降至20℃后恒温发酵。发酵20 d后,金柑黄酒的酒精度为18.0%Vol,总糖为2.9 g/L,总酸为5.2 g/L。

Oval kumquat rice wine is brewed using feeding method. The fermentation periods are 20 days. Initial 30 min aeration is acted when the temperature reaches 31 ℃,and then 20 min aeration is acted every 4 h. After that 10 min aeration is acted every day from the 5-10 day during fermentation,until 10 days end. The temperature is controlled 30 to 31 ℃ during0-24 h after initial aeration,29-30 ℃ during 24-36 h,28-29 ℃ during 36-48 h,and then following 2 ℃ drop within24 h. The minimum fermentation temperature is 20 ℃. The alcohol content,total sugar and total acid are 18.0% Vol,2.9 g/L and 5.2 g/L after 20 days fermentation,respectively.