关键词: 苦荞酒, 液态法, 液化, 糖化, 发酵

Abstract: Using buckwheat from Youyang, Chongqing province as raw material to ferment buckwheat wine and the optimization of fermentation conditions was investigated by single factor experiments and orthogonal tests. The results showed that the optimal liquefaction conditions were α-amylase addition 0.15%,pH 6.5,hydrolysis temperature 60℃,hydrolysis time 2.5h;the optimal saccharification process were glucoamylase addition 1.5%,pH5.0,temperature 60℃,saccharification time 3h;the optimal conditions for fermentation were yeast inculum0.1%，fermentation temperature 28℃,pH4.5.In these conditions ,buckwheat wine of approximately 9° after fermenting 72h was obtained.These investigations provide a theoretical reference for buckwheat wine in industrial production.

Key words: buckwheat wine, liquid fermentation, liquefaction, saccharification, fermentation