作者： 梅朝阳，胡 康，张 玉，朱正军，陈茂彬
以胡柚及糯米为原料，以薏仁曲代替麦曲，经酒母培养后，进行胡柚糯米黄酒的研究，以酒精度、总酸及残糖为指标通过单因素试验确定最佳前期发酵条件为：酒母用量为30 %（占糯米及胡柚的比例，V/m），温度为28 ℃，时间为7 d，补水量为150 %，以感官评价为标准确定最佳后期发酵时间为20 d。在此条件下，制得的胡柚糯米黄酒色泽橙黄，具有薏仁独特的香气，口感醇和，感官评分为89分。 |
黄酒； 薏仁曲； 胡柚； 糯米； 发酵工艺 |
Production of Yellow Rice Wine by Pomelo & Glutinous Rice
MEI Zhaoyang, HU Kang, ZHANG Yu, ZHU Zhengjun and CHEN Maobin
College of Bioengineering,Hubei Universality of Technology,Wuhan,Hubei 430068,China
Pomelo and glutinous rice were used as raw materials to produce yellow rice wine with adlay starter used instead of wheat starter. The best technical conditions were determined by single factor test as follows with alcohol content, total sugar content and residual sugar content as the evaluating indicators: the use level of starter was 30 % of glutinous rice and pomelo (V/m), fermenting temperature was at 28 ℃, primary fermenting time was 7 d, water adding level was 150 %, and late fermenting time was 20 d (determined by sensory evaluation). Under above conditions, the produced wine was orange yellow in color, had the unique adlay aroma and mellow wine taste, and its sensory evaluation score was 89.
yellow rice wine; adlay starter; pomelo; glutinous rice; brewing process