番石榴米酒酿造工艺优化

Optimization of Brewing Technology of Guava Rice Wine

该文以番石榴和糯米为原料,在米酒传统酿造工艺的基础上加入番石榴汁进行酿制,研究番石榴汁添加量、发酵时间、酒曲添加量,番石榴汁添加时间、发酵温度对番石榴米酒品质的影响。基于单因素试验结果,利用响应面法对酿造工艺进行优化,最佳发酵工艺条件:发酵时间8 d、酒曲添加量0.6%、番石榴汁添加量41%,验证试验显示该条件下番石榴米酒感官评分为88.7±1.5,酒精度为(15.2±0.3)%vol,所得番石榴米酒酒香浓郁并伴有番石榴的果香、口感醇厚、色泽清亮。

With guava and sticky rice as raw materials,this paper added guava juice to the rice wine based on traditional brewing technology,exploring the effects of the amount of guava juice,fermentation time,the amount of wine koji,the addition time of guava juice,and fermentation time on the quality of guava rice wine.Based on the results of the single factor test,the brewing technology of guava rice wine was optimized by the response sur-face method.The optimum conditions for guava rice wine brewing were 8 d of fermentation,0.6%of wine koji,and 41%of guava juice.The verification test showed that the sensory evaluation score of guava rice wine under these conditions was 88.7±1.5,and the alcohol was(15.2±0.3)%vol.The obtained guava rice wine was rich in fla-vor,with guava flavor,mellow taste,and bright color.