米香型芦笋酒制作工艺研究

Study on the Production Technology of Rice Flavor Asparagus Wine

探究米香型芦笋酒的发酵方式、芦笋汁与糯米配比、发酵时间三个因素对芦笋酒还原糖量和酒精度的影响,并通过实验优化得到最佳参数:芦笋汁与糯米的配比为0.8∶1,发酵方式为糯米蒸煮后先添加果酒酵母发酵48 h,再添加芦笋汁继续发酵95 h。按此参数制作的米香型芦笋酒还原糖量达8 g/L,酒精度为16.20%。

The effects of fermentation method,ratio of asparagus juice and glutinous rice,and fermentation time on reducing sugar and alcohol were studied.The optimum conditions were determined:The optimum condition was determined as:the ratio of asparagus juice and glutinous rice was 0.8∶1,the fermentation method was glutinous rice steaming,inoculating wine yeast fermentation for 48 h,adding asparagus juice to continue fermentation until 95 h.The asparagus wine according to this condition has a reducing sugar content of 8 g/L and alcohol content of 16.20%.