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WU Fang- fang, PENG Bo, GONG Hao, WU Cai-e, FAN Gong-jian, LI Ting-ting. Optimization of fermentation process of Chaenomeles sinensis Glutinous Rice Wine[J]. Science and Technology of Food Industry, 2016, (05): 227-231. doi: 10.13386/j.issn1002-0306.2016.05.036
Citation: WU Fang- fang, PENG Bo, GONG Hao, WU Cai-e, FAN Gong-jian, LI Ting-ting. Optimization of fermentation process of Chaenomeles sinensis Glutinous Rice Wine[J]. Science and Technology of Food Industry, 2016, (05): 227-231. doi: 10.13386/j.issn1002-0306.2016.05.036

Optimization of fermentation process of Chaenomeles sinensis Glutinous Rice Wine

doi: 10.13386/j.issn1002-0306.2016.05.036
  • Received Date: 2015-04-13
  • Chaenomeles sinensis glutinous rice wine was brewed by fed- fermentation using Chaenomeles sinensis and glutinous rice as raw materials. The optimal koji and yeast were prepared by screening. Based on this,the fermentation process of Chaenomeles sinensis glutinous rice wine was optimized by Box- Behnen. The effects of temperature,additive amount of yeast and initial p H on alcoholic strength and distillation yield were determined.The results showed that koji 3 was suitable for glutinous rice saccharification,and the higher contents of reducing sugar and saccharifying enzyme can be obtained. Yeast 2 was suitable for the fermentation of Chaenomeles sinensis glutinous rice wine,and the alcoholic strength reached 32.8%.The fermentation conditions of Chaenomeles sinensis glutinous rice wine were as follows: fermentation temperature: 17.9 ℃,initial p H: 4.50,yeast dosage: 0.22 g / kg.Under this condition,the alcohol arrived at 19.6% vol and the liquor yield was up to 45.3%.
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