Title: Optimization of Fermentation-controlling Conditions of Bran-starter Maotai-flavor Liquor
Abstract:The optimum technical conditions for the fermentation of bran-starter Maotai-flavor liquor were summed up through the analysis of each influencing factor as follows: the ratio of sorghum and wheat and...The optimum technical conditions for the fermentation of bran-starter Maotai-flavor liquor were summed up through the analysis of each influencing factor as follows: the ratio of sorghum and wheat and bran in feeding quantity were 80 %,15 %,and 5 % respectively,sorghum grinding into 4~6 pieces and wheat grinding into 2~3 pieces,then raw materials mixed evenly,and grains moistured for 1 h by hot water(temperature at no less than 90 ℃),the addition level of yeast was 5 % and the addition level of bran starter was 20 %,the acidity of fermented grains adjusted to 1 degree by adding acids or alkali,the moisture content of fermented grains controlled as 55 % before the fermentation,the fermentation temperature was at 20 ℃ at the first day in the fermentation and kept at 30 ℃ after the first day.Through the analysis and measurement of the change of alcoholicity,acidity,residual sugar content and moisture content of fermented grains,it was found that alcoholicity,acidity and moisture content would increase with the extension of fermentation and then kept stable,however,residual sugar content decreased with the extension of fermentation,and the fermentation time was within 7~9 d.Read More
Publication Year: 2011
Publication Date: 2011-01-01
Language: en
Type: article
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Cited By Count: 1
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