Table 5 Effect of different ratios of raw material on production of Chinese chestnut wine after 6 days of co-culture fermentation
Raw material ratio (Chinese chestnut: malt: glutinous rice, w: w: w) | Initial reducing sugar concentration (g/L) | Ethanol concentration (g/L) | Overall sensory scores |
|---|---|---|---|
4: 4: 2 | 208.6 ± 3.5 | 85.5 ± 2.9 | 7.8 ± 0.5 |
4: 3: 3 | 203.5 ± 2.9 | 85.0 ± 3.5 | 7.6 ± 0.4 |
4: 2: 4 | 198.5 ± 3.8 | 86.0 ± 3.8 | 7.5 ± 0.2 |
5: 3: 2 | 188.7 ± 2.2 | 86.0 ± 2.5 | 8.2 ± 0.3 |
5: 2.5: 2.5 | 181.7 ± 2.2 | 84.3 ± 3.0 | 7.9 ± 0.5 |
5: 2: 3 | 178.2 ± 2.9 | 82.5 ± 2.9 | 7.8 ± 0.4 |
6: 3: 1 | 171.6 ± 3.5 | 80.6 ± 3.5 | 7.9 ± 0.5 |
6: 2: 2 | 164.5 ± 2.9 | 77.5 ± 2.9 | 7.8 ± 0.4 |
6: 1: 3 | 161.6 ± 3.8 | 75.6 ± 3.8 | 7.7 ± 0.3 |