黑果花揪酒醪酿造工艺条件的优化

Optimization of Fermentation Technology for Aronia Melanocarpa Rice Wine

为提高黑果花揪酒醪的品质,以精选大米和黒果花揪果实为原料,通过单因素实验和正交设计实验对黒果花揪酒醪的发酵工艺进行优化。研究结果表明其最佳发酵工艺为:发酵时间8d,酵母接种量0.8%,黒果果汁添加量8.5%。在此工艺条件下,酿造出的黑果花揪酒醪质地均一,口感柔和,具有特殊香味。黒果花揪酒醪酒精度为1.3%,多糖含量为30.12g/100mL,花色苷含量为16.40mg/100mL。

In order to improve the quality of Aronia melanocarpa rice wine, the rice and Aronia melanocar- pa were used as main materials, and the fermentation conditions was optimized by single factor and orthog- onal experiments. The results showed that the optimum process conditions were fermentation time 8 d, yeast concentration 0.8%, the juice concentration 8. 5%. Aronia melanocarpa rice wine were brewed out under the optimum conditions has high quality, mellow taste and special flavor. And the content of the polysaccharoses and anthocyanins in rice wine was determined as 30.12 g/100mL and 16.40 mg/100 mL, while the alcohol degree was 1.3 %.