关键词: 纯种酵母, 善酿酒, 发酵, 正交试验法

Abstract:

This study compared the fermentation performances of 5 purebred yeast strains that were applied to brewing of semi-sweet yellow rice wine. Strain No.1 and No.2 were selected due to the bigger weight loss and the higher alcohol yield as well as the production of taste similar to that of traditional semi-sweet yellow rice wine. Then an orthogonal test design was conducted to optimize the brewing technology of semi-sweet yellow rice wine. The results showed that under the optimized conditions of Dongfeng rice wine addition of 112.0%, water addition of 25.0% and inoculation quantity of strain No.1 of 10.73%, the biggest weight loss and fermentation indexes were achieved.

Key words: purebred yeast, semi-sweet yellow rice wine, fermentation, orthogonal test