Study On Traditional Brewing Process Of Guangdong Hakka Niang Wine And Characteritics Of Microorganisms Isolated From Raw Starter

Hakka Niang Wine is a branch of yellow wine in our country and occupies an important place in yellow wine industry. Niang Wine is one of the traditional specialities of Guangdong Province, and is also the most representative speciality in Hakka region. Niang Wine has a fascinating flavour, sweet taste, moderate alcohol and rich nutrition. However, little work has been done on Guangdong Hakka Niang wine, including raw starter microorganisms, optimization of process, quality and function analysis of the wine. In this thesis, the traditional brewing process of Hakka Niang wine, and its main microbes in the starter were investigated and analyzed. The main conclusions were as follows:1. The optimal brewing conditions for Niang wine were surveyed by using the orthogonal experiment:fermentation temperature 28℃, adding content of raw starter is 2%, water added 1.5 times. It would provide the scientific basis for Niang wine, improve the production process, and have potential to change the traditional production technology.2. The microbes were isolated from the samples of raw starter. The main strains were identified according to the morphology characteristics, growth temperature, and physiological and biochemical test. It was found that the microorganisms in different production Niang wine were various. For instance, the main microbes in the distiller's yeast produced in Xingning area were Brettanomyces and Rhizopus chinensis, wile candida and Rhizopus Oryzae in Heyuan area.3. Preliminary appraisal and fermentation activity of several major Yeast, Aspergillus and Rhizopus were tested. The use of these strains not only is pure compound, its strong saccharifying power and the higher force wine, liquor quality stable, simplified production working procedure, not affected by season and natural environmental impact. But, into the thin wine taste, smell is light, to achieve a peculiar taste mellow wine traditional niang, still need to further study in other sweet microorganisms.Collation and excavation of Hakka Niang wine traditional brewing process, not only enriches the history of science and technology content of Chinese traditional crafts, but also to improve the modern wine-making technology to enhance the visibility of Hakka Niang wine, and ultimately to promote Hakka culture, tourism industries, agro-industrial development and Hakka regional economic development.