Research on the Production Process of Osmanthus Rice Wine
Five factors (fermenting agent,the use level of fermenting agent,chief fermenting temperature,the ratio of solids to liquid,and the use level of osmanthus) influencing the quality of osmanthus rice wine were investigated with the residual sugar and sensory properties of product wine as the evaluating indexes.Besides,three main factors (the use level of fermenting agent,chief fermenting temperature,and the ratio of solids to liquid) were chosen to determine the optimal technical conditions by orthogonal test.The optimal technical conditions were finally summed up as follows:Angel sweet wine yeast used as the fermenting agent and its use level was 0.4 ％,chief fermentation temperature was at 28 ℃,the ratio of solids to liquid was 1:1,and the use level of dry osmanthus was 2 ％.The produced osmanthus rice wine was special for its clear wine body,agreeable taste and elegant osmanthus aroma.
NETL
NSTL
万方数据
维普
