甜高粱糖浆酒发酵工艺的研究

Fermentation Process of Sorghum Syrup Wine

以甜高粱糖浆为原料,采用纯种发酵工艺,借鉴朗姆酒工艺,研究甜高粱糖浆酒的发酵工艺。首先通过耐糖性实验,确定发酵的初始糖浓度,然后通过单因素试验探究装液量、接种量、发酵温度、发酵时间对糖浆酒发酵的影响。在单因素实验的基础上,采用正交实验法优化发酵工艺。确定最佳发酵工艺为装液量80%,接种量0.4%,发酵温度18℃,发酵时间11d,在此条件下糖浆酒的出酒率最高,酒精度为50%vol。所得的甜高粱糖浆酒酒体协调,口感清雅,具备高端基酒属性。

The fermentation process of sorghum syrup wine had been developed as follows: sweet sorghum syrup as raw materials and then fermented with pure species, used production technology of rum for reference. First of all, the initial sugar concentration of fermentation was determined by sugar tolerance experiment. Then the effects of Liquid medium volume, inoculum concentration, fenmentation temperature and fermentation time on on the fermentation process of syrup wine were investigated by single factor experiments. Based on single factor experiments, fermentation process was optimized by orthogonal test. The optimum brewing process was determined as liquid medium volume 80%, inoculum concentration 0.4%, fermentation temperature 18℃,and fermentation temperature 11d. The liquor yield of syrup wine developed under the optimal condition was highest and the alcohol content was 50%vol . The product is transparent and glossy, with a harmonious body and a elegant taste and can be used as a high-end base wine.