低温主发酵酿造有甜味干黄酒的研究

Study on The Production of Sweet Dry Huahgjiu By Low Temperature Main Fermentation

运用单因素正交试验法初步确定制有甜味干黄酒物料比例和发酵温度,再经实验发酵试验和车间中试,结果表明:酿制有甜味干黄酒的最佳投料配比:低聚异麦芽糖8.16%,香雪酒29.02%,2~4d加饭发酵醪12.28%,水46.78%,酒母3.76%;发酵工艺条件:投料后经过22~26h后,开头耙,然后每隔22~26h开一次耙,品温控制在10~15℃,主发酵温度不得超过15℃,主发酵3~5d后,在0~10℃下后发酵20~50d,并定期测定发酵醪液的酒精度、总酸和糖分,糖分到15~16g/L时停止发酵。酿制而成的干黄酒,有甜味,口感佳;低温主发酵制作干黄酒的方法节能效果明显。

The material proportion and fermentation temperature of sweet dry Huahgjiu were determined by single factor orthogonal test,The results showed that the best ratio of feeding materials for brewing sweet dry Huahgjiu was 8.16%Isomaltooligosaccharide,29.02%Xiangxue wine,12.28%fermented mash,46.78%water and 3.76%mother wine in 2~4 days;fermentation conditions:after 22~26 hours of feeding,the first rake was started,then the rake was opened every 22~26 hours,the product temperature was controlled at 10~15℃,the main fermentation temperature was not more than 15℃,and the main fermentation was 3-5 days later,After fermentation at 0~10℃for 20~50 days,the alcohol accuracy,total acid and sugar content of the fermented mash were measured regularly,and the fermentation stopped when the sugar content reached 15~16g/L.The dry Huahgjiu brewed has sweet taste and good taste,and the method of low temperature main fermentation to produce dry Huahgjiu has obvious energy-saving effect.