Optimization of Fermentation Process of Glutinous Rice Sweet Wine and the Stability of the Main Fermantation Indices
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Abstract:
After soaked, steamed and mixed with distiller's yeast， Glutinous rice was used as raw material for saccharification and fermentation to product rice sweet wine with excellent flavor and nutrition. Through L9(34) orthogonal test,the optimum fermentation parameters were determined as distiller's yeast dosage 0.2%, fermentation temperature 30 ℃ and fermentation time 60 h.The stability of the main indices of glutinous rice sweet wine was also studied.
