CAJ | 학술논문

分别以紫薯王、紫青2号、紫金3号、南紫008、渝紫2635种紫薯种质材料和大米为原料，采用米曲糖化、分批投料的方式进行发酵生产紫薯清酒。通过分析比较各种质材料的原料特点和酿酒特性，以确定适于酿酒生产的紫薯种质。结果表明，不同种质材料所具有的酿酒特性不一样，紫金3号、渝紫263和紫薯王3个种质材料的品质优良，营养物质含量较高，适于酿酒；紫金3号的酿酒特性最好。
분별이자서왕、자청2호、자금3호、남자008、투자2635충자서충질재료화대미위원료，채용미곡당화、분비투료적방식진행발효생산자서청주。통과분석비교각충질재료적원료특점화양주특성，이학정괄우양주생산적자서충질。결과표명，불동충질재료소구유적양주특성불일양，자금3호、투자263화자서왕3개충질재료적품질우량，영양물질함량교고，괄우양주；자금3호적양주특성최호。
Five kinds of purple sweet potato including Zishu-wang, Ziqing 2, Zijin 3, Nanzi 008 and Yuzi 263 were used as raw materials to pro- duce purple potato sake through saccharification and batch feeding. Their wine-making characteristics were compared to determine the best one for Sake production. The results showed that Zijin 3, Yuzi 263 and Zishuwang had high content of nutrients and were suitable for sake production. Among them, wine-making properties of Zijin 3 were the best.