Abstract

The study aimed to explore the key technology for the pilot-scale production of Commercial Za Wine (CZW), including processing methods of the raw materials, screening fermentation starters and yeast and other brewing technics about CZW. As an ancient low-alcohol drink, Za wine is very popular in the Qiang ethnic minority areas of China. In order to expand the production of Traditional Za Wine (TZW) to meet the increasing demands of consumers and tourists, it is necessary to industrialize the production of Qiang Za wine. Hence the key techniques for the pilot-scale production of CZW were explored and the results are as follows: hull-less barley (the main raw material) was soaked in water at 60°C for 12 h then crushed to plum petal shapes for saccharification. The koji should be rice koji made from A. flavus QJ and Rhizopus Q303. The LI8 and YW yeasts were the best choice for brewing the wine. For the production of CZW with special requirements on flavour ingredients, an appropriate amount of aroma yeast LII 1-1 could be added. In addition, for producing the semi-sweet CZW, the concentrated saccharification liquid mix from hull-less barley and glutinous rice can be used during the postfermentation period. CZW from the pilot test was yellow and transparent, possessed the typical characteristics of TZW, had higher alcohol content, liquor yield, better wine appearance and circulation than those of TZW. Meanwhile, CZW had reached the Grade one standard for semi-sweet fermented wine of the Chinese Yellow Wine National Standard. This study initiates the research for the key producing technology of CZW.

Keywords:

Commercial Za wine, hull-less barley, pilot-scale production, rice koji, Traditional Za wine, yeast,

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The authors have no competing interests.

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