Preparation of Alkali-soluble Pachymaran Rice Wine

• 作者: Fuyao TAN Hongyuan TAN Mingjie TIAN Peng WU Zhaoyue SHENG Zhiyue WANG
• 来源期刊: 农业生物技术:英文版
• 学科: 农学
• 关键词: RICE WINE FERMENTATION ALKALI-SOLUBLE pachymaran SINGLE FACTOR
• 年，卷（期）: 2019,（6）
• 页码范围: 110-113
• 页数: 4页
• 分类号: S51

摘要

[Objectives] This study was conducted to determine the optimum process conditions for the preparation of alkali-soluble pachymaran rice wine. [Methods] A new type of alkali-soluble pachymaran rice wine was prepared by mixing and fermenting alkali-soluble pachymaran and glutinous rice as raw materials. The sensory score was used as the evaluation index to investigate the effects of three factors including the amount of alkali-soluble pachymaran, inoculation amount and fermentation temperature on the quality of the alkali-soluble pachymaran rice wine. The fermentation process of the rice wine was then optimized by an orthogonal experiment. [Results] With the proportion of the alkali-soluble pachymaran added of 0.4%, the inoculation amount of 0.6% and the fermentation temperature at 30 ℃, the sensory score of the prepared rice wine was the highest, which was 93.5 points. The alkali-soluble pachymaran rice wine prepared under above conditions was rich in flavor and tasted sweet and sour. [Conclusions] The production of the new rice wine and the understanding of the development history of rice wine will provide reference for the future development of rice wine industry, and provide research directions for the development of new health drinks.