WEI Haolin1,3,4, ZHOU Jinhu1,3,4, LIU Fengchun2, GUAN Jian1,3,4, DENG Qijin1,3,4, CHEN Maobin1,3,4, FANG Shangling1,3,4*
Choosing five kinds of popular commercial glutinous rice wine starter from different regions, using Jiuqu enzyme activity as evaluation index, the excellent glutinous rice wine starter was screened. The mold in the glutinous rice wine starter was isolated and purified, pure Rhizopus Qu was made and then was mixed with different proportion of Saccharomyces cerevisiae to make fortified Qu. Through the comparison of the Jiuqu enzymes activity of the fortified Qu and commercial Daqu, and the contents of total sugar, total acid, total ester and alcohol in glutinous rice wine fermented by the Daqu were detected. The results showed that the optimum complex proportion of fortified Qu: inoculum 1% (including Rhizopus M9 Qu 0.90% and S. cerevisiae 0.10%). Compared with the commercial Daqu, the saccharification power and liquefaction power of the fortified Qu were 796.5 U/g and 694.2 U/g, respectively, and increased by 14.8% and 20.7%, respectively. The total ester and alcohol contents of glutinous rice wine fermented by fortified Qu were up to 0.78 g/L and 12.1%vol, respectively, which increased 168.9% and 92.1%, respectively. By sensory evaluation, the glutinous rice wine fermented by the fortified Qu had mellow and sweet taste and outstanding flavor, the sensory score was 96.
