淋饭酒母的质量控制

Quality Control of Yeast-starter for Wine with Water Pouring Method

淋饭酒母是生产淋饭酒的酒母,其质量优劣,将直接影响商品酒质量。淋饭酒母发酵期一般为15d,成熟酒母酒精含量在16%(v/v)左右,酸度0.4g/100ml以下;口感老嫩适中,爽口无异杂味。在其制作过程中应注意:(1)选择优质酒药,通过小试确定,以2.5～5kg粳糯米试饭,发酵40h左右,窝水达8分满,鲜甜清爽为好;(2)麦曲质量高,有正常曲香味,白色菌丝茂密均匀,无霉烂夹心,老嫩适中为好;(3)选择优质原料粳糯米,水分控制在14%以下,精白度高;(4)浸米控制得当,一般在36～48h以内,(5)蒸饭熟而不糊;(6)淋水品温均匀,淋水量为投料的2.5～3倍,回水1倍左右,淋水后品温31℃左右;(7)发酵缸清洁保温;(8)拌药均匀,不倒窝,用药量为投料的0.2%,搭窝品温27～29℃;(9)放曲、水标准,经36～48h发酵后,甜酒液满窝70%～80%时,须加曲加水,加曲量为原料的15%,加水量为原料的3倍;(10)开耙灌坛适时,保持品温不超过32℃,用灌坛方法保持缓慢发酵。(庞晓)

The yeast-starter for wine with water pouring method was used to produce water pouring wine and its quality has direct ef-fects on wine quality.The fermentation period of the yeast-starter is usually15d and alcohol content and acidity in matured yeast-starter was about 16%(v /v)and below0.4g /100ml respectively.The yeast-starter contains no off-flavor and tastes mild tenderness.Some problems should be noticed during its preparation:1.selection of quality starter which determined by the following test:2.5～5kg glutinous rice and nonwaxy rice as test grains by40h fermentation and the sacchaifying liquid filling the volume 80%of the middle hole.The sweet and clean juice proved the high quality of the starter;2.selection of quality wheat starter featured by normal starter aroma ,even distribution of white mycelium,no mildew and mild tenderness;3.selection of quality glutinous rice and nonwaxy rice:the moisture content should be controled below14%and the pureness higher;4.appropriate control of rice steeping time ,usually within36～48h;5.rice cooked but not burnt ;6.equal temperature for cooked rice and the water pouring level2.5～3times of charge materials and one times of backwater and the cooked rice temperature after water pouring about 31℃;7.clean and heat preservation should be sured for the fermentation jars;8.starter adding uniformly with the use level0.2%of the charge materials amount and the temperature in containers at27～29℃;9.criteria of water and starter discharge:after36～48h fermentation and when the liquid ran over70%～80%of the middle hole,starter and water was added with the addition level as(starter addition level15%of the amount of raw materials and water addition level3times of the amount of raw materials);10.adequate time for stirring and pots pour-ing and product temperature maintained less than32℃and slow fermentation needed by means of pots pouring.(Tran.by YUE Yang)