黑青稞米酒的发酵工艺研究

Study on the fermentation techniques of black highland barley rice wine

以黑青稞和糯米为主要原料制作黑青稞米酒。主要以黑青稞米酒综合感官评分为评价指标,在单因素试验的基础上通过正交试验优化黑青稞米酒的发酵工艺。结果表明:最佳工艺为黑青稞与糯米质量比2∶1、酒曲添加量为0.6%(以混合米质量为基准)、发酵温度26℃、发酵时间60 h;在最佳工艺条件下制得的黑青稞米酒酒体呈清澈淡黄色,细腻醇厚,兼具黑青稞独特的香味和米酒典型的醇香,乙醇体积分数为7.12%,还原糖为20.41 g/100 g,总酸为0.39 g/100 g。

Black highland barley rice wine was produced using black highland barley and glutinous rice as the main raw materials.Taking the comprehensive sensory score of black highland barley rice wine as the evaluation index,the fermentation process of black highland barley rice wine was optimized by orthog⁃onal test on the basis of single factor test.The results showed that the optimum process was the mass ratio of black highland barley to glutinous rice 2∶1,the addition amount of koji 0.6%(based on the mass of mixed rice),the fermentation temperature 26℃ and the fermentation time 60 h.The black highland bar⁃ley rice wine prepared under the optimum conditions was clear and light yellow,delicate and mellow,with the unique aroma of black highland barley and the typical mellow aroma of rice wine,the volume fraction of ethanol was 7.12%,the reducing sugar was 20.41 g/100 g and the total acid was 0.39 g/100 g.