集安白桃米酒发酵工艺研究

Study on Fermentation Technology of Ji'an White Peach Rice Wine

以集安地产特色水果白桃为主要原料,选取单因素试验和正交试验并结合感官评价的方法确定白桃米酒的最佳发酵工艺条件。结果表明,当白桃汁添加量为30%,酒曲添加量为1.0%,发酵时间为3 d时,白桃米酒感官品质最佳。

The optimal fermentation conditions of white peach rice wine were determined by single factor,orthogonal test and sensory evaluation.The results showed that the sensory quality of white peach rice wine was the best when the added amount of white peach juice was 30%,the added amount of koji was 1.0%,the fermentation time was 3 d,and the product has the best sensory quality.