Mulberry Chinese glutinous rice wine was produced using glutinous rice and mulberry juice as the raw materials. The effects of the distiller's yeast addition, fermentation temperature, time and mulberry juice addition on the fermentation of mulberry Chinese glutinous rice wine were researched by single factor experiments during fermentation. With the fermentation alcohol content as response value, the fermentation technology parameters of mulberry Chinese rice wine were optimized by response surface methodology. The results showed that the optimum fermentation conditions were distiller's yeast addition 0.60 g/100 g, fermentation temperature 25.0 ℃, time 10 d and mulberry juice addition 17.0 g/100 g. Under the conditions, the highest alcohol content was 14.46％vol, the sensory evaluation score was 9.05, and the wine was violet yellow, clear and transparent, the taste was mellow and refreshing with small amount of mulberry flavor, and the wine body was coordinate.%以糯米和桑葚汁为原料,酿造桑葚糯米黄酒.通过单因素试验研究了发酵过程中酒曲用量、发酵温度、发酵时间和桑葚汁用量对桑葚糯米黄酒发酵的影响;以发酵酒精度为响应值,采用响应面法对桑葚糯米黄酒的发酵工艺参数进行了优化.结果表明,最佳发酵条件为酒曲用量0.60 g/100 g、发酵温度25.0℃、发酵时间10 d、桑葚汁用量17.0 g/100 g.在该优化条件下,酒精度最高为14.46％vol,感官评分为9.05分,酒体呈紫黄色、清亮透明;口味醇和、爽口,具有少量的桑葚味;酒体协调.
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