红米水酒发酵工艺的研究

Fermentation Technology of Red Rice Wine

以云南元阳红米为原料,采用半固态发酵的方式酿造红米水酒,并通过产酒量、酒精度、pH值、总酸、还原糖、可溶性固形物、蛋白质、总酚等指标和感官评价的测定结果对不同发酵条件下的水酒品质进行评价。结果表明,1%酒曲添加量,28℃下糖化24 h,30℃下发酵3 d为红米水酒的最佳发酵工艺条件。此时红米水酒的感官评分高达91.7分,产酒量175.5 mL/100 g,酒精度10.3%vol,pH 4.1,总酸含量10.0 g/L,还原糖含量108.4 g/L,可溶性固形物含量14.9%,蛋白质含量17.6 mg/mL,总酚含量0.4 mg/mL,理化指标均符合标准的要求;香气浓郁,口感醇厚,同时具有一定营养价值,为红米水酒的工业化生产提供了依据。

The Yuanyang red rice was used as raw material to brew red rice wine through semi-solid fermentation technology.The qualities of red rice wine under different fermentation conditions were evaluated by yield,alcoholicity,pH,acidity,reducing sugar,soluble solid,protein,total phenol and sensory evaluation results.The results indicated that the optimal fermentation conditions were determined as follows:koji addition 1%,saccharification for 24 hours at 28℃and fermentation for 3 days at 30℃.Under the optimum conditions,the sensory score of red rice wine was up to 91.7 points,the contents of yield,alcoholicity,pH,acidity,reducing sugar,soluble solid,protein,total phenol were 175.5 mL/100 g,10.3%vol,4.1,10.0 g/L,108.4 g/L,14.9%,17.6 mg/mL and 0.4 mg/mL,respectively.All the physical and chemical indexs were accord with standard.The red rice wine had fragrant aroma,mellow taste and certain nutritional value,offering a sound basis for the industrial production of red rice wine.