Optimization of fermentation process of indica rice wine with mixed fungal strains
Author(s): HUANG Xiaomin, WU Yidian, YU Xin, HUANG Jie, College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering
Pages: 19-22
Year: 2014 Issue: 1
Journal: Journal of Zhongkai University of Agriculture and Engineering
Keyword: mixed fungal strains; fermentation; glutinous rice wine of indica rice; quality evaluation;
Abstract: Indica rice wine was developed by using indica rice as raw material mixed with Monascus spp.,Aspergillus oryzae and Saccharomyces cerevisiae as saccharifying ferments. Orthogonal test was carried out on the basis of single-factor experiments concerning the effects of the addition of mixed strains, fermentation temperature and fermentation time to the alcohol. The quality of wine was evaluated. The results showed that when m( Monascus spp.) ∶ m( Aspergillus oryza) ∶ m( Saccharomyces cerevisiae) = 2∶ 2∶ 3,the optimum conditions were the addition of mixed stains of 7%,fermentation at 30 ℃ for 7 d. Under the conditions,the product is of red color,transparent and nutritious; dextrose equivalent value was mass fraction 22. 22%,and the alcohol degree was volume fraction 10. 00%.
Pages: 19-22
Year: 2014 Issue: 1
Journal: Journal of Zhongkai University of Agriculture and Engineering
Keyword: mixed fungal strains; fermentation; glutinous rice wine of indica rice; quality evaluation;
Abstract: Indica rice wine was developed by using indica rice as raw material mixed with Monascus spp.,Aspergillus oryzae and Saccharomyces cerevisiae as saccharifying ferments. Orthogonal test was carried out on the basis of single-factor experiments concerning the effects of the addition of mixed strains, fermentation temperature and fermentation time to the alcohol. The quality of wine was evaluated. The results showed that when m( Monascus spp.) ∶ m( Aspergillus oryza) ∶ m( Saccharomyces cerevisiae) = 2∶ 2∶ 3,the optimum conditions were the addition of mixed stains of 7%,fermentation at 30 ℃ for 7 d. Under the conditions,the product is of red color,transparent and nutritious; dextrose equivalent value was mass fraction 22. 22%,and the alcohol degree was volume fraction 10. 00%.
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