Study On Processing Technology Of Traditional Za Wine

Za wine which has several thousand years of history is one of the oldest wines and all over the world.It has many different names because of their different drinking tools,and it is a collective about a high national characteristics of wine and drinking way.Many people always maintained the tradition of drinking way in many Chinese ethnic minority areas,and it is an essential ways of national cultural activities.Research reports of za wine processing technology are rarely at home and abroad,and most of them based on family processing,brewed from solid-state fermentation.In this paper,selecting superior stains from the superior traditional starters to make pure culture starters.Using sorghum as raw material,the optimum conditions of traditional solid-state fermentation process were gained by the means of traditional solid-state fermenting.The main results showed as follows:(1)The starters were studied by the sensory testing and rice testing,the result showed that NO.4, 5,6,7,8,9,10 starters have strong capacity of Saccharification and fermentation,NO.1,2,3 starters are weak.After stain screening test,the stain B 1 which is Rhizopus comes from starter 6 has a strong saccharification and attractive flavor;the stain F2 which comes from starter 10 has the best fragrance and strong fermenting power.And then we can get pure starter by stain B1 and stain F2.(2)Through the preparation of pure starters test,the optimal technical parameters for making pure culture starters of mould B1 showed as follows:ratio of water and bran is 80%,inoculating mould starter is 0.5%,culture temperature is 30℃,culture time is 48h;the optimal technical parameters for making pure culture starters of yeast F2 were was follows:water is 100%, inoculating mould starter is 10%,culture temperature is 28℃,culture time is 30h.Through experiments,the best ratio of yeast and mould is 1:9.(3)Through single factor and orthogonal experiments,the optimal parameters of fermentation can be gotten as follows:soaking time is 8h,soaking temperature is 75℃,cooking time is 70min, fermentation temperature is 28℃,inoculating pure starter is 0.5%,fermented capacity is 70%,and fermented time is six days.(4)Based on the best fermentation process,we obtain the optimal parameters of fermentation as follows:soaking time is 8h,soaking temperature is 75℃,cooking time is 70min,fermentation temperature is 28℃,inoculating pure starter is 0.5%,fermented capacity is 70%,and fermented time is six days.And then,three tests(5kg,10kg,and 20kg)by fermentation were studied.Comparing with the za wine of Dangfuwang,The za wine has better ratio between sugar and acid,increase 1% alcohol,taste better,and the product quality and stability are also good.