Useosmanthus wine was prepared,using osmanthus,red dates,goji berries,and glutinous rice as raw materials,with the introduction of Angel brewing yeast.The factors included the quality ratio of glutinous rice to red dates and goji berries,the amount of yeast added,fermentation temperature,the amount of osmanthus honey added,and fermentation time.The sensory evaluation and sugar content were used as indicators.The results showed that the optimal ratio of water to glutinous rice to red dates to goji berries was 1∶1∶0.03∶0.02,the amount of Rhizopus added was 0.373 g/L,the fermentation temperature was 28 ℃,the amount of osmanthus honey added was 6.839 g/L,and the fermentation time was 6.64 days.Under these optimal fermentation conditions,the alcohol content was measured at 18％vol,the soluble solids content was 8.9 °Bx,the rice wine appeared light yellow and clear accompanied by a faint osmanthus fragrance.It had a sweet and palatable taste with a long aftertaste,at this point,the sensory evaluation reached the highest score of 89.77 points.
维普
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