苦荞黄酒发酵工艺

Fermentation Technology of Tartary Buckwheat Wine

试验通过运用科学合理的技术将苦荞酿成黄酒,可有效保存其营养和功效成分,苦荞黄酒的低度、营养、保健性特点,符合现代人的健康生活理念。试验通过酿酒原料中糯米和苦荞的比例、苦荞是否带壳和最佳发酵时间这三个方面来确定苦荞黄酒的最佳发酵条件。试验结果表明,选用脱壳苦荞、糯米和苦荞比例2︰1︰1、发酵28 d后的苦荞黄酒的风味和营养价值最佳,发酵出的苦荞黄酒总糖含量为30.7 g/L,总酸为3.41 g/L,氨基酸态氮含量为0.489 g/L,酒精度为13.9%vol,总黄酮含量为17.642 mg/L。

The experiment used the scientific and reasonable technology to make Tartary buckwheat into yellow wine,which can effectively preserve its nutrients and functional ingredients.The low-grade,nutritious and health-care characteristics of Tartary buckwheat wine meet the modern people’s healthy living philosophy.The experiment determined the optimal fermentation conditions of Tartary buckwheat wine through the three aspects of the ratio of glutinous rice and Tartary buckwheat in the brewing raw materials,whether the Tartary buckwheat was shelled and the optimum fermentation time.The results showed that the flavor and nutritional value of Tartary buckwheat rice wine after dehydration of Tartary buckwheat,glutinous rice and Tartary buckwheat 2︰1︰1,fermentation for 28 d were the best,and the total sugar content of the Tartary buckwheat wine was 30.7 g/L.The total acid was 3.41 g/L,the amino acid nitrogen content was 0.489 g/L,the alcohol content was 13.9%vol,and the total flavonoid content was 17.642 mg/L.