Abstract:

This study reports the production of tartary buckwheat wine from liquid-state fermentation of tartary buckwheat
from Youyang, Chongqing municipality. We optimized the process conditions using single-factor and orthogonal array
designs. The best liquefaction results were obtained by enzymatic treatment for 2.5 h using α-amylase at pH 6.5 and 60 ℃
with an enzyme dosage of 0.15%. The best saccharification conditions were achieved by allowing the hydrolysis process
catalyzed by 1.5% glucoamylase at pH 5.0 and 60 ℃ to proceed for 2.5 h. The best fermentation conditions were determined
as 0.1% yeast inoculum size, pH 4.5 and 28 ℃. After 72 h of fermentation under these optimized conditions, tartary
buckwheat wine with an alcohol content of approximately 9% by volume was obtained.

Key words: tartary buckwheat wine, liquid-state fermentation, liquefaction, saccharification, fermentation