传统房县黄酒酿造工艺研究

通过单因素和正交试验，对传统房县黄酒的酿造工艺进行优化。结果表明，传统房县黄酒的最佳酿造工艺条件为酒药接种量 0.5%，料水比1∶0.5（g∶mL），发酵温度28 ℃，发酵时间24 d。在此条件下，酿造得到的房县黄酒米香浓郁，柔和甘冽，酒体谐调，具有区别于典型产区黄酒的独特产品风格，酒精度为17.6%vol、β-苯乙醇含量为168.2 mg/L、异戊醇含量为63.5 mg/L、总糖为154.6 g/L、总酸为7.5 g/L、非糖固形物为32.6 g/L、氨基酸态氮为0.47 g/L。

Optimization of traditional brewing process of Fangxian rice wine

The brewing technology of traditional Fangxian rice wine was optimized by single factor and orthogonal experiments. The results showed that the optimum brewing process conditions were as follows: Chinese starter inoculum 0.5%, material-liquid ratio 1∶0.5 (g∶ml), fermentation temperature 28 ℃ and time 24 d. Under the optimum conditions, the Fangxian rice wine was with strong rice flavor, soft and sweet, harmonious body, had unique product style which was different from that of the typical production regions. The contents of alcohol, β-phenylethanol, isoamyl alcohol, total sugar, total acid, non-sugar solids and amino acid nitrogen were 17.6%vol, 168.2 mg/L, 63.5 mg/L, 154.6 g/L, 7.5 g/L, 32.6 g/L and 0.47 g/L, respectively.