Title: Preparation of soybean and glutinous rice composite sweeten wine by fermentation.
Abstract:The composite sweeten wine was made from glutinous rice and soybean.The soybean quantity,fermentation temperature,fermentation time,and inoculum were determined by the four factors and three level ort...The composite sweeten wine was made from glutinous rice and soybean.The soybean quantity,fermentation temperature,fermentation time,and inoculum were determined by the four factors and three level orthogonal experiment.Some biological properties were studied including the yeast amount,the glucoamylase energy and the mutative rule of reducing sugar.The results showed that the optimal parameters of fermentation were as follows: adding the soybean 8% and adding Koji 0.5%,fermenting at 32 ℃ during 42 hours in one batch.The amount of yeast increased quickly during 22-34 h but kept constant during 34-56 h.The glucoamylase energy increase quickly during the period of 22-37 h,then the activities of the glucoamylase energy become lowering slowly after 37 h.The reducing sugars increased quickly during 22-36 h,and increased slowly after 36 h and reached the maximum value at 64 h.Read More
Publication Year: 2010
Publication Date: 2010-01-01
Language: en
Type: article
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