传统客家黄酒的发酵条件优化

Processing Technology Optimization of Traditional Hakkanese Yellow Rice Wine

为了给控制黄酒的发酵条件提供理论依据,通过测定在不同条件下黄酒发酵醪液的总酸、氨基酸态氮、总糖和酒精度等成分的变化,结合黄酒发酵的生物化学机理,对传统客家黄酒发酵过程进行分析,并总结出最适宜的发酵条件为:p H=7左右、水添加量为80%左右,发酵温度30-35℃、发酵20天,这个条件下所酿造的传统客家黄酒的风味是最好的。

In order to provide theoretical basis for fermentation conditions of traditional Hakkanese yellow rice wine. The changes of total acid,amino acid nitorgen, total sugar and alcohol in the fermented liquid of tradition Hakkanese yellow rice wine under different processing conditions were detected. Combined with biochemicalsm, the fermentation process of traditional Hakkanese yellow rice wine was analyzed. The results indicated that under the conditions of initial pH=7, 80% proportion of water added into raw material, about 30-35℃ fermentation temperature and around 20 days of fermention time, the product is aroma and has a unique taste stye of traditional Hakkanese yellow rice wine.