Study on the Brewing Techniques of Fermented Straw Mushroom Sweet Rice Wine

Straw mushroom sweet rice wine was produced through full fermentation of characteristic auxiliary materials (straw mushroom (Volvariella volvacea)) and glutinous rice. The effects of different inoculation quantity of yellow rice wine brewing yeast (YWBY), different fermentation temperature and fermentation time on the fermentation of sweet rice wine were studied. And the optimum fermentation conditions were determined as follows: inoculation of 0.10 % YWBY in saccharifying mash, the ratio of material to water was 1∶1.0 and 9 d fermentation at 25 ℃ during chief fermentation stage, then 20 d fermentation at 22 ℃ in late fermentation stage. The results showed that lower fermentation temperature was beneficial to increasing total esters and non-sugar solids content and producing wine with better color and taste. The produced wine was brown yellow in color with sweet and mellow taste and harmonious wine body. Besides, the wine had special fragrant smell of orchid flower and it kept the nutrition of straw mushroom and it had healthcare functions.