苹果米酒发酵工艺条件研究

以苹果、糯米为原料,感官评分为考查指标,通过单因素试验和正交试验研究苹果汁添加量、发酵时间、酒曲添加量等因素对苹果米酒酿造工艺的影响,确定苹果米酒的最佳发酵工艺条件,从而为制作出优质的苹果米酒提供依据。结果表明,苹果米酒最佳的工艺条件为果汁添加量16%,发酵时间36 h,酒曲添加量0.4%,发酵温度为恒温28℃,在此条件下所制作出的苹果米酒色泽偏金黄色,澄清透亮,味道醇正香甜,苹果的果香味与米酒的酒香味非常协调,具有独特的风格。

Study on Fermentation Conditions of Apple Rice Wine

With apple and glutinous rice as raw material,sensory score as examining index,through single factor experiment and orthogonal experimental study on apple juice,fermentation time,could add quantity of the influence of factors such as rice wine brewing process for apple,apple rice wine was the best fermentation conditions,which provided the basis for producing high quality apple rice wine.The results showed that the apple rice wine was the best process conditions for juice 16%,fermentation time for 36 h,could add quantity was 0.4%and fermentation temperature was constant temperature 28℃,produced by the golden apple rice wine color,clear bright,sweet taste pure,apple fruit wine and rice wine flavor was very harmonious,had a unique style.