Study On The Technology Of Buckwheat Wine Fermented By Mixed Daxiaoqu

Buckwheat is a kind of medicine and food crops and is rich in flavonoids active ingredients,so it has a function of falling blood sugar and blood lipid and improving microcirculation and so on.Brewing wine with buckwheat is a good way to develop its nutrition health care function.Based on buckwheat as raw material,the buckwheat rice wine and buckwheat wine was brewed,and the process was optimized and the dynamic change of buckwheat wine fermentation process was explored.Meanwhile,buckwheat wine flavor components were analyzed,the main results obtained are as follows:(1)With 1:1 glutinous rice and buckwheat as raw material,a kind of buckwheat rice wine that were rich in flavonoids was acquired after cultivating of seeding yeast?before fermentation?after fermentation?squeezing?sterilization process and so on.The buckwheat rice wine brewing process was optimized and the best process parameters were as follows: in the cultivating of seeding yeast stage,liqueur koji addition amount was 1.0%,saccharification temperature was 28?,saccharification time was 60 h;before fermentation stage,malt addition amount was 11%,solid-liquid ratio was 1:1.6,fermentation temperature was 30?,fermentation time was 7d;after fermentation stage,fermentation temperature was 15~20?,fermentation time was 20 d.The produced buckwheat rice wine was tasted mellow,with a pleasant smell of buckwheat,and the buckwheat flavone content was 2.6 g/L.(2)The buckwheat wine production process was improved on Xiaoqu wine procession by extending the fermentation period,adding the Gao wenqu,sprinkling the yellow rice wine when the fermented grains was put into the pits and covering the fermented grains with lotus leaf.The best process parameters were as follows: the added amount of Xiaoqu was 0.9%,the added amount of Daqu was 2.5%,the added amount of yellow rice wine to sprinkle the fermented grains was 2%,the fermentation time was 16 d,the amount of yellow rice wine of blending was 3%.The original buckwheat wine was not critical spicy and was tasted soft and mellow and had buckwheat fragrance.The liquor yield was 42.0%,total acid in original buckwheat wine was 1.1 g/L and total ester was 3.2 g/L.Compared with the buckwheat wine which produced in Xiaoqu wine procession,liquor yield increased by 7.7%,total acid increased by 120%,total ester increased by 100% in this new buckwheat wine.(3)The advantaged bacterium in the buckwheat wine fermentation process were bacillus?lactobacillus?acetobacter,Saccharomyces?Oosporidium,Rhizopus?Aspergillus.The number of bacteria fell rapidly in the first 2 days after the fermented grains had been put into the pits,then in a state of fluctuation.The number of yeast and mold dropped rapidly within 2 days after the fermented grains had been put into the pits,then gradually reduced to almost disappear.The temperature of the fermented grains in the first 4 days was up to 27.3 ?,and then gradually declined,and the temperature was 25.2 ? when the fermented grains were released.Moisture content in fermented grains quickly rose from 65.4% to 68.5% in the first 4 days,then slowed down to 67.6% when the fermented grains were released.The total acid of fermented grains gradually rose to 12 when the fermented grains were released.The content of reducing sugar of the fermented grains dropped rapidly from 1.8% to 0.5% within 2 days after the fermented grains had been put into the pits,and then gradually declined to 0.25%.The content of starch of the fermented grains declined from 11.4% to 6.6%.The content of alcohol of the fermented grains fell slightly in the first 2 days,then gradually rose to 4.35%vol,when the fermented grains were released.(4)Compared with the the buckwheat wine produced in Xiaoqu wine procession,the methanol was reduced by 50%,fusel oil was reduced by 50%,ethyl acetate was increased by 57%,ethyl lactate was increased by 60%,ethyl butyrate was increased by 450% and acetic acid?propionic acid?butyric acid and other acids had a different degrees of increase in the buckwheat wine which was produced in a new procession.The buckwheat which was produced in a new procession was analysised.A total of 67 compounds were isolated and identified.There were 35 kinds of esters,12 kinds of alcohols,8 kinds of acids,10 kinds of aldehyde,the other two kinds.