红曲甜米酒的研制

Preparation of Red Koji Sweet Rice Wine

通过单因素试验确定红曲米酒中红曲添加量、甜酒曲添加量、发酵时间等因素的最优水平范围,再以酒精度、糖度和感官评价为检测指标,每个因素取3个水平进行正交试验,得到红曲米酒的最佳酿制条件为:红曲添加量3%、甜酒曲添加量0.3%、发酵时间120h。此工艺条件下的米酒风味醇厚,符合大部分人的口味需求。

Through a single factor experiment,the optimum range of each factor such as the content of red koji rice wine,sweet wine koji and fermentation time was determined.Each factor was divided into 3levels by taking wine precision,sugar degree and sensory evaluation as test indexes,and L9(33)orthogonal test was conducted.The optimal preparation conditions of red koji rice wine were that red koji dosage was 3%,and sweet wine koji was 0.3%,and fermentation time was 120 hours.Under the conditions,the rice wine had a delicate taste and unique flavor,and it accorded with the most people's tastes.