By spreading plate technique, yeasts and molds of the nine selected starters were enumerated on rose Bengal chloramphenicol agar plate, and the results showed that microbiological load of each wine starter was quite different. Wine starter No.2, No.4 and No.6 were selected from the nine traditional wine starters for their higher ability to liquefy and saccharify starch. The ability of liquefaction for wine starter No.2, No.4 and No.6 was 1.7g/(g·h), 1.4 g/(g·h) and 1.2g/(g·h), respectively. The ability of saccharification for wine starter No.2, No.4 and No.6 was 591mg/(g·h), 438mg/(g·h) and 411mg/(g·h), respectively. Starter No.1, No.2, No.4 and No.5 were selected from the nine traditional wine starters as their higher ability to produce alcohol. The alcohol level for wine starter No.1, No.2, No.4 and No.5 was 11.8%(v/v), 8.5%(v/v), 8.4%(v/v) and 8.2%(v/v), respectively. By screening experiment of ability of liquefaction, ability of saccharification and ability to produce alcohol, the excellent quality of glutinous rice wine brewing foundation were built.%院通过孟加拉红培养基计数试验，测定了9种传统糯米酒曲的微生物含量，结果表明9种酒曲的微生物含量相差很大。经酒曲液化、糖化能力试验，结果表明1~9号酒曲中2号、4号和6号酒曲的液化力与糖化力较强，它们的液化力分别为1.7g/(g·h)、1.4g/(g·h)和1.2g/(g·h)，糖化力分别为591mg/(g·h)、438mg/(g·h)和411mg/(g·h)。经酿酒产酒精能力试验，结果表明1号、2号、4号、5号酒曲产酒精能力较强，它们发酵的酒精度分别为11.8%（v/v）、8.5%（v/v）、8.4%（v/v）和8.2%（v/v）。通过对不同酒曲液化力、糖化力和产酒精能力的筛选实验，为酿造优良品质的糯米酒打下了基础。
展开▼
