Screening of Wine Starter of Gluyinous Rice Wine
LIU Guang-peng
ZHAO Yan
GE Bang-guo
HE Fa-tao
MA Yin-fei
LV Xu-qiang
CHU Le
Abstract：By spreading plate technique, yeasts and molds of the nine selected starters were enumerated on rose Bengal chloramphenicol agar plate, and the results showed that microbiological load of each wine starter was quite different. Wine starter No.2, No.4 and No.6 were selected from the nine traditional wine starters for their higher ability to liquefy and saccharify starch. The ability of liquefaction for wine starter No.2, No.4 and No.6 was 1.7g/(g·h), 1.4 g/(g·h) and 1.2g/(g·h), respectively. The ability of saccharification for wine starter No.2, No.4 and No.6 was 591mg/(g·h), 438mg/(g·h) and 411mg/(g·h), respectively. Starter No.1, No.2, No.4 and No.5 were selected from the nine traditional wine starters as their higher ability to produce alcohol. The alcohol level for wine starter No.1, No.2, No.4 and No.5 was 11.8%(v/v), 8.5%(v/v), 8.4%(v/v) and 8.2%(v/v), respectively. By screening experiment of ability of liquefaction, ability of saccharification and ability to produce alcohol, the excellent quality of glutinous rice wine brewing foundation were built.
Keywords：Glutinous rice winewine starteryeastmildew
Publication Date：2014-01-01
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：4( 14-17 )