【摘要】 为提高板栗和生姜资源利用率，开发新型深加工产品，并探讨板栗生姜等不同发酵辅料对黄酒多酚含量的影响，以糯米为主料，板栗、生姜为辅料，以多酚含量和感官评分为评价指标，通过单因素和正交试验对板栗生姜糯米黄酒的发酵工艺条件进行优化。结果表明，最佳发酵条件为板栗添加量30%、生姜汁添加量0.6%、红曲添加量13%、小曲添加量0.8%、发酵时间9 d、发酵温度22℃。在此条件下，其多酚含量高达3.45 g/L，远远高于其他3种黄酒含量（分别为糯米黄酒的3倍、市售糯米黄酒的2倍、板栗糯米黄酒的1.15倍），表明不同辅料对黄酒中多酚含量具有明显影响。更多还原

【Abstract】 This study was intended to improve the resource utilization of chestnut and ginger, help develop deep-processed products, and examine the influence of auxiliary materials in the fermentation such as chestnut and ginger on the content of polyphenols in rice wine. Specifically, with glutinous rice as the main material,chestnut and ginger as auxiliary materials, and polyphenol content and sensory score as evaluation indicators,the fermentation process of chestnut ginger glutinous rice wine was optimized through single factor and orthogonal experiments, and the best fermentation conditions were 30% chestnut, 0.6% ginger juice, 13% red yeast rice, 0.8% wine medicament, and fermentation for 9 days at 22 ℃. Under these conditions, the yielded wine had the polyphenol content of up to 3.45 g/L, far higher than the content in other rice wines(3 folds that of glutinous rice wine, 2 folds that of commercially available glutinous rice wine, and 1.15 folds that of chestnut glutinous rice wine). In conclusion, the auxiliary materials had significant impact on the polyphenol content in rice wine.更多还原