CAJ | 학술논문

以青稞作为发酵主原料，贡米作为辅原料，通过对单因素贡米含量、发酵料水比、发酵温度、时间以及加曲量进行发酵试验研究，将贡米含量固定为30%、加曲量固定为0.20%，然后利用响应面法对其他3个因素的最佳发酵条件进行优化。研究表明，最优发酵工艺条件为：料水比为1∶4.8、发酵温度24.4℃、发酵时间12 d，在此条件下，发酵所得青稞酒中乙酸乙酯的含量为225.3 mg/L。
이청과작위발효주원료，공미작위보원료，통과대단인소공미함량、발효료수비、발효온도、시간이급가곡량진행발효시험연구，장공미함량고정위30%、가곡량고정위0.20%，연후이용향응면법대기타3개인소적최가발효조건진행우화。연구표명，최우발효공예조건위：료수비위1∶4.8、발효온도24.4℃、발효시간12 d，재차조건하，발효소득청과주중을산을지적함량위225.3 mg/L。
The single factor fermentation experiments of Tribute rice content, liquid-material ratio, fermentation temperature, fermentation time and Daqu content were done with highland barley as the main raw materials and Tribute rice as the auxiliary raw materials. Then Tribute rice content was fixed at 30%and Daqu content fixed at 0.20%, response surface method was applied to optimize other three factors as follows:raw materials-liquid ratio was 1∶4.8, fermentation temperature was at 24.4℃, and fermentation time was 12 d. Under the above conditions, the content of ethyl acetate in the produced wine was 225.3 mg/L.