Growth characteristics of rice wine starter and the optimization of fermentation technology

The effects of yeast inoculum,saccharification time,water ratio,fermentation temperature and fermentation time on the production of rice wine were investigated in this paper.The numbers of mold,yeast and lactic acid bacteria under different conditions were also examined.The optimal fermentation conditions were obtained by the orthogonal experiment L8(27) as followed: fermentation temperature 28℃;saccharification time 48h;the starter inoculum 2.0%.Due to the fact that the water ratio and fermentation time were less important for rice wine fermentation,their values could be chosen according to specific production conditions.