Optimization of Main Fermentation Technology for Buckwheat Dry Rice Wine by Response Surface Method

Abstract:

With 1∶1 buckwheat rice and glutinous rice as raw materials，the impacts of fermentation time，the mass fraction of jiuyao and wheat starter，proportion of water added into fermenter，fermentation temperature on buckwheat dry rice wine fermentation during the main fermentation process were studied by single factor experiment. The alcoholic strength of main fermentation was used as the response value to optimize main fermentation technology for buckwheat dry rice wine by adopt response surface method. The results indicated that under the condition of 0.6% jiuyao，3.74% wheat starter，1.2 mL/g proportion of water added into raw material，29.0 ℃ fermentation temperature，and 8 d fermenting time，the alcoholic concentration up to 17.0%（20 ℃），the product is aroma and has a unique taste style of buckwheat dry rice wine.