红曲桑葚酒的研制与品质评价

Development and Quality Evaluation of Monascus Mulberry Wine

本试验以桑葚果为主要原料,采用酵母菌和红曲霉混合发酵技术,通过单因素试验和正交试验优化红曲桑葚酒发酵条件,其最佳发酵条件为初始糖度19%,发酵温度24 ℃,酵母菌接种量1.0%,红曲霉接种量6.0%。此发酵条件下的红曲桑葚酒,酒精度为12.1%vol,酒体为紫红色,透亮清澈,有独特的酯香,口感细腻、醇和。

The mulberry fruit was used as the main raw material in this experiment,mixed fermentation of Monascus and yeast,optimized the fermentation conditions of Monascus mulberry wine by single factor test and orthogonal test.The optimal fermentation conditions were as follows:the initial sugar concentration was 19%,the fermentation temperature was 24 ℃,the yeast inoculation amount was 1.0%,and the inoculation amount of Monascus was 6.0%.Under this fermentation condition,the alcohol content of mulberry wine was 12.1%vol,purplish red,clear and bright,a unique ester fragrance,and the taste is more delicate and mellow.