The change of rice soaking water in the soaking process of glutinous rice of different species was analyzed. It was recommened that rice-soaking technology should be adjusted properly to obtain soaking water of almost the same quality, which was benificial to fermentation control. Meanwhile, the influence of the addition of different amount of soaking water on yellow rice wine quality was investigated. The re-sults showed that, the addition of water containing higher content of rice soaking water could produce yellow rice wine with higher content of amino acid nitrogen, acidity and total sugar, the addition of feed containing 40%of rice soaking water could produce yellow rice wine of the highest alcohol content, and the optimum adding amount of rice soaking water was 40%~50%.%对不同品种的糯米浸米过程中米浆水变化情况进行分析，建议企业在符合浸米要求的情况下，适当改变浸米工艺，使浸出的浆水质量相对接近，作为投料用水有利于发酵控制。同时对米浆水不同添加量对黄酒质量产生的影响进行分析。结果表明，米浆水所含比例越高，黄酒中氨基酸态氮、酸度、总糖含量越高，40%比例的米浆水作为投料水，黄酒中的酒精度含量最高。最适宜的米浆水添加量为40%～50%。
展开▼
