糯米酒最佳发酵工艺条件研究

摘要

In this paper, rice wine fermentation process were studied and found that compared to the rice wine sensory have the effect of temperature, koji amount, fermentation time, feed water, when the fermentation temperature reached 30 ℃ , koji amount of 0.5%, fermentation time 4d material to water ratio of 1:08, the resulting rice wine taste the best.%对糯米酒发酵工艺进行了研究，发现温度、酒曲量、发酵时间、料水比对糯米酒的感官都有影响，当发酵温度达到30℃，酒曲量为0.5%，发酵时间为4d，料水比为1∶08时，产生的糯米酒口感最佳。