3种米酒曲发酵成品质量分析

Quality Analysis of Three Kinds of Fermented Glutinous Rice Wine

选用孝感地区优质糯米,采用3种不同的米酒曲,即孝感酒曲、安琪酒曲和宜昌土家酒曲及对应4种酒曲用量0.5%、0.7%、0.9%和1.1%发酵米酒成品。对米酒成品分别进行感官评定,并检测在发酵后不同时间段米酒成品总糖度、酸度和酒精度等理化指标。3种米酒曲不同用量发酵的米酒成品风味特征表现明显。

Using Xiaogan quality glutinous rice, fermented rice wine were producted by three different rice wine koji, namely Xiaogan yeast, Angela yeast and Yichang Tujia yeast with the corresponding four starter dosage 0.5 %, 0.7 %, 0.9 % and 1.1%. The sensory evaluation and the physical and chemical indexes such as sugar, reducing sugar, acidity and alcohol were detected at different time after fermentation. The flavour char- acteristics of three kinds of different dosage of yeast fermentation rice wine were apparent.