CAJ | 학술논문

以优质糯米为原料，分别选取料液比1∶0.5、1∶1、1∶1.5（g∶mL）为糖化发酵加水量，研究料液比对糯米酒品质的影响。采用传统酿造工艺，通过分析、测定不同料液比条件下糯米酒发酵期内的酒精度、氨基酸态氮、总酸、可溶性固形物、感官评价，探讨料液比对其品质影响的变化规律。结果表明：料液比小，成品过于浓稠、糖度高，反之成品的酒度、还原糖含量均不足。料液比为1∶1时，可生产、发酵出色泽亮黄、醇香浓郁、柔和爽口的糯米酒。
이우질나미위원료，분별선취료액비1∶0.5、1∶1、1∶1.5（g∶mL）위당화발효가수량，연구료액비대나미주품질적영향。채용전통양조공예，통과분석、측정불동료액비조건하나미주발효기내적주정도、안기산태담、총산、가용성고형물、감관평개，탐토료액비대기품질영향적변화규률。결과표명：료액비소，성품과우농주、당도고，반지성품적주도、환원당함량균불족。료액비위1∶1시，가생산、발효출색택량황、순향농욱、유화상구적나미주。
Using high quality glutinous rice as raw material, selecting material to liquid ratio of 1∶0.5,1∶1,1∶1.5 as water addition during saccharification and fermentation , the effect of solid-liquid ratio on glutinous rice wine quality was studied in this paper. Through analysis and determination of alcohol content, amino nitrogen, total acid, soluble solids and sensory evaluation, the changing regulations were also discussed. The results showed that:the final product was thick and has high sugar content with small solid-liquid ratio;conversely, its alcohol content and reducing sugar content were not enough. We can produce excellent bright yellow , full-bodied and soft glutinous rice wine under the solid-liquid ratio of 1∶1.