红曲霉在咂酒酿造中的应用研究

Study on Application of Monascus in Smouldering Wine Brewing

本实验在借鉴传统固态发酵方法的基础上,以新的液态发酵的方法,利用红曲霉菌对咂酒的制作工艺进行改良。最终实验结果表明:最优的条件组合是液化时间为60 min,发酵底物浓度选用100%,液态红曲的添加量为4%,密封发酵的时间最优为8 d。通过上述条件酿造的咂酒颜色淡红,透明澄清,香味醇厚,口感醇和。期望本实验可以为咂酒的扩大化生产作一些参考。

Based on the traditional solid fermentation method,the new liquid fermentation method was used to improve the processing technology of suck up wine.The final experimental results showed that the optimal combination of conditions was the liquefaction time of 60 min,the concentration of fermentation substrate of100%,the addition of liquid red kojic of 4%,and the optimal time of sealed fermentation of 8 days.The suck up wine brewed through the above conditions has light red color,clear and clear,mellow fragrance and mellow taste.It is expected that this experiment can provide some references for the expansion of suck up wine production.