Study On Asynchronous Fermented Of Glutinous Rice Wine

The rice wine is a traditional low-alcohol drinks.It’s rich nutrition,soft and tasty. And it’sthe most favorite wine of the majority of consumers. With development of the economic, mostpeople Believe in the healthy.The rice wine occupies an indispensable position in the wineindustry, so how can we brewed the rice wine better has become the critical. In this paper, thevarious factors and asynchronous fermentation process during the rice wine brewing has beenresearched as follow:（1）The research of rice wine saccharification process, in order to achieve better resultssaccharification with glucoamylase make a single enzymatic glycation its saccharificationprocess, based on single factor test temperature, feed water ratio, the amount of enzyme andtime saccharification conditions analysis on orthogonal conducted after the sugar content asglycated evaluation criteria to determine the optimal saccharification parameters. Its bestsaccharification process parameters for the saccharification time6h, mashing temperature55℃,glucoamylase dosage of0.3%water ratio is1:2, so as to lay a good foundation forfermentation.（2）study of rice wine fermentation, fermented in rice wine to wine-producing strains ofSaccharomyces cerevisiae fermentation process affecting various parameters such asfermentation temperature, plus the amount of bacteria, fermentation time and water ratio andother parameters of single-factor test, and Based on this analysis with orthogonal experiment,the alcohol content after fermentation and sensory score as evaluation criteria to determine theoptimum fermentation parameters. The optimum fermentation process of fermentationtemperature30℃, the amount of0.45%plus bacteria, fermentation time is3days, feed waterratio of1:1.（3）Research asynchronous fermentation process, to improve the taste of rice wine flavorwe use yeast and lactic acid fermentation method using asynchronous tests and trials as a singleyeast fermentation based on fermented to lactic acid-based asynchronous first two fermentationtest analysis. Orthogonal experimental study on the basis of the analysis of lactic acid bacteriafermentation temperature, fermentation time, the ratio of the amount of yeast added bacteriaand other single factor experiment, the alcohol content after fermentation and sensoryevaluation criteria to determine the best score as asynchronous fermentation process，That is thefirst step in the fermentation of yeast fermentation in a single trial basis, fermentation temperature30℃, the amount of bacteria plus0.45%water ratio of1:1, when the first60hafter start adding lactic acid fermentation of yeast, fermentation temperature to35℃, yeastlactic acid added in an amount ratio of1:0.5, fermentation is continued12h.（4）The reseach of stability and the screening of stabilizer is important. Because the usedof stabilizer colloid mill and high-pressure homogenizerand after the end of the fermentationcan improve the taste and stability of the rice wine. And in consideration of the effect ofstability and the amount of stabilizer at the same time, The experiment proved that chose the1‰pectin as the stabilizer of rice wine is the best choice.