发酵条件对黑米酒品质的影响及其发酵工艺优化

Effects of Fermentation Conditions on the Quality of Black Rice Wine &Optimization of Its Fermentation Technology

以优质黑米为原料,采用传统酿造工艺,通过分析、测定不同发酵条件下黑米酒发酵期内的酒精度、氨基酸态氮、总酸、可溶性固形物、感官评价,研究了发酵条件对黑米品质的影响,在单因素试验的基础上设计正交试验。结果表明,酿造黑米酒最佳发酵条件为:发酵温度32℃,发酵时间96 h,酒曲添加量1.0%,料液比1∶0.5。在此条件下可生产发酵出呈玫瑰红色,色泽鲜亮,酒体协调,口感甜而醇厚,具有黑米香气的低度黑米酒。

In this study, black rice wine was produced with quality black rice as raw materials through traditional fermentation technology. The alcohol content, amino nitrogen, total acids, and soluble solids in black rice wine during the fermentation period under different fermentation conditions were measured and the corresponding sensory evaluation was carried out to investigate the effects of different fermentation conditions on the quality of black rice wine. Then orthogonal experiments were designed on the basis of single factor test. The research results suggested that the optimum fermentation conditions of black rice wine were as follows： fermentation temperature was at 32 ℃,fermentation time was 96 h, the adding level of yeast was 1.0 % and the ratio of solid to liquid was 1∶0.5.Under the above conditions, the produced low-alcohol black rice wine was rose pink in color with harmonious liquor body, enjoyable taste, and black rice aroma.