米酒酿造用大米和酒曲的筛选

Screening of rice and distiller′s yeast for rice wine brewing

为了酿造高品质米酒,采用酸水解法和分光光度计法分别测定了3种大米的淀粉含量和支链淀粉含量,对5种酒曲的液化、糖化、发酵特性进行了分析,以淀粉含量和支链淀粉与直链淀粉含量比为考量指标,筛选出米酒用优良大米和酒曲.结果表明:3种大米的淀粉含量差异不大,均在75%左右,但糯米的支链淀粉含量最高,且支链淀粉与直链淀粉含量比值达到45.08,酿酒品质最好;在5种酒曲中,广西酒曲的活力最旺盛,糖化力为162.67 mg/(g·h),液化力为1.07 g/(g·h),发酵7天后酒度达到17.62%vol,发酵力最强,最适合米酒酿造.

In order to brew high quality rice wine,the starch content and amylopectin content of three kinds of rice were determined by acid hydrolysis method and spectrophotometer respectively.The fermentation activities of five kinds of distiller′s yeast,such as liquefaction,saccharification and fermentation characteristics,were analyzed.Taking the starch content,the ratio of amylose content to amylopectin content and fermentation activity as the consideration index,the optimal rice and distiller′s yeast for rice wine fermentation were selected.The results showed that the starch content of the three kinds of rice had little difference,being about 75%,but the ratio of amylose content to amylopectin content of glutinous rice reached the highest value of 45.08,thus the brewing quality was the best.Among the five kinds of distiller′s yeast,Guangxi distiller′s yeast had the most vigorous activity,the saccharification power was 162.67 mg/(g·h),the liquefying power was 1.07 g/(g·h),fermented for seven days,the alcohol degree reached 17.62%vol and its fermentation power was the strongest,which was the most suitable for rice wine brewing.