糯玉米米酒的酿造工艺优化

Optimization of the Brewing Process of Glutinous Corn Rice Wine

试验以糯玉米、糯米为原料制备新型米酒,感官评分、理化指标为依据,通过单因素、正交实验确定了糯玉米米酒最佳酿造工艺:糯玉米比例为50%,酒曲添加量1.2%,酵母接种量4%,发酵时间4 d。感官评分9.2分,酒样香气浓郁,香味醇和,有浓厚的糯玉米香,具有典型性。影响糯玉米米酒风味物质主要为:3-丁炔-1-醇、异戊醇、苯乙醇、十六酸乙酯、乙酸异戊酯、乙酸苯乙酯、癸酸乙酯、辛酸乙酯。研究改进了糯玉米米酒的生产工艺,找到了影响糯玉米米酒风味的主要物质,为提高糯玉米米酒的价值提供了理论依据。

In this experiment,waxy corn and glutinous rice were used as raw materials to prepare a new type of rice wine,and the optimal brewing process of waxy corn rice wine was determined by single factor and orthogonal experiments based on sensory scores and physical and chemical indicators:the proportion of waxy corn was 50%,the amount of koji added was 1.2%,the amount of yeast inoculation was 4%,and the fermentation time was 4 days.The sensory score is 9.2 points,and the wine sample has a strong aroma,mellow aroma,and a strong waxy corn aroma,which is typical.The main flavor substances affecting glutinous corn rice wine are 3-butynyl-1-ol,isoamyl alcohol,phenylethanol,ethyl hexadecoate,isoamyl acetate,phenylethyl acetate,ethyl decanoate,and ethyl octanoate.The production process of waxy corn rice wine was improved,and the main substances affecting the flavor of waxy corn rice wine were found,which provided a theoretical basis for improving the value of waxy corn rice wine.