In this study, a brewing technology of light-aroma style Huangjiu (Chinese rice wine) was developed through the strategy of separate hydrolysis and fermentation. During the brewing process, the raw materials were not soaked, and no wheat koji was added. Biological enzymes were applied to hydrolyze glutinous rice to obtain rice juice, which were then inoculated with yeast and lactic acid bacteria for synergistic fermentation. Firstly, seven lactic acid bacteria strains were isolated from the fermentation broth of Shaoxing Huangjiu. Based on the physical and chemical indicators and sensory evaluation of Huangjiu, L. plantarum F2 was considered as the optimal lactic acid bacteria strain for Huangjiu brewing. According to the single factor test and response surface test, the optimal conditions for Huangjiu brewing process was obtained: material-liquid ratio, 1∶2.0; the addition amount of α-amylase, 12.5 U/g, liquefaction at 95 ℃ for 50 min; the dosage of neutral protease, 1 050 U/g, enzymatic hydrolysis at 50 ℃ for 120 min; the amount of saccharification enzyme, 41.36 U/g, saccharification at 60 ℃ for 3 h. Finally, the total sugar of rice juice was 275.59 g/L. The fermentation was then synergistically proceeded by S. cerevisiae N85 and L. plantarum F2 with the inoculation amounts of 1.2×107 and 2.4×105 CFU/mL, respectively. Under this condition, the alcohol degree, total acid, total sugar, amino acid nitrogen, non-sugar solid, total higher alcohol and total ester contents of Huangjiu sample was 13.96% vol, 5.12 g/L, 8.80 g/L, 0.32 g/L, 26.38 g/L, 6 303.42 μg/L and 967.04 μg/L, respectively. The production of Huangjiu displayed pure body and refreshing taste, which met the requirements of refreshing dry Huangjiu in the national standard.
FU Chunyan
,
WU Dianhui
,
XIE Guangfa
,
LU Jian
. Development of a novelbrewing technology for dry Huangjiu with light aroma production[J]. Food and Fermentation Industries, 2021
, 47(11)
: 165
-170
.
DOI: 10.13995/j.cnki.11-1802/ts.026610
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