酥枣糯米果酒发酵工艺研究

Fermentation Technology of Crisp Jujube and Glutinous Rice Fruit Wine

以酥枣为主料、糯米为辅料,并用小曲作为糖化发酵剂进行边糖化、边发酵生产酥枣糯米果酒。以感官评分和酒精度为评价指标,通过单因素试验和正交试验,确定酥枣糯米果酒的最佳生产工艺条件。研究结果表明,糯米添加量20%,小曲添加量0.5%,发酵温度28℃,发酵时间7 d,在此条件下制得的酥枣糯米果酒枣香酒香协调、口味醇厚,感官评分为87分,酒精度为11.6%(Vol)。

Crisp jujube as the main material, glutinous rice as auxiliary material, and Xiaoqu as the fermentation agent to carry on fermenting while saccharifying, crisp jujube and glutinous rice fruit wine is prepared. Sensory evaluation score and alcohol content as the evaluation index,use single factor test and orthogonal test to obtain the optimum technological condition of crisp jujube and glutinous rice fruit wine. Results show that the optimum fermentation parameters are as follows： the addition of glutinous rice 20%,the addition of Xiaoqu 0.5%,fermentation temperature 28 ℃ and the fermentation time 7 d.Under these conditions,the wine show harmonious fragrance of jujube and grain,and rich flavor,sensory evaluation score is87,alcohol content is 11.6%（Vol）.