红曲甜酒酿发酵工艺优化及过程指标变化研究

Study on optimization of fermentation technology and changes of indicators in red rice wine fermentation process

以糯米为原料,以红曲和甜酒曲的混合曲为菌种制作红曲甜酒酿.通过单因素和正交试验对发酵工艺进行优化,确定最佳工艺参数为接种总量1. 5%,红曲与甜酒曲配比1∶1,加水量50%,发酵温度33℃,发酵时间72 h;同时对发酵过程的几个主要指标的变化进行了检测,结果显示,总酸在发酵时间48 h前快速上升,48 h后上升缓慢;糖度前期、中期上升较快,后期上升缓慢;酒精度前期缓慢上升,中后期急剧上升;霉菌数呈先增加后减少的趋势,酵母菌数一直呈上升趋势.

Red rice wine was fermentation-made by glutinous rice with red rice and liqueur koji as mixing strains.Through single factor and orthogonal experiments the best fermentation technology was optimized and determined as follows: total inoculation amount 1.5%,red rice to liqueur koji 1∶1,water addition 50%,fermentation temperature 33 °C and fermentation time 72 h.The changes of several major indicators in the fermentation process were tested and the results showed that total acid rose rapidly before 48 h and rose slowly after 48 h;sugar degree rose rapidly in the early and middle periods and rose slowly in the later period,alcoholic rose slowly in the early period,rose rapidly in the middle and late periods,the number of molds first increased and then decreased,and yeasts showed an upward trend.