中文摘要：

选取5种不同地域、较为畅销的市售糯米甜酒曲，以酒曲酶活力为评价指标，筛选出优良糯米甜酒曲。将优良酒曲中霉菌进行分离纯化，制作纯种根霉曲，与酿酒酵母（Saccharomyces cerevisiae）不同比例混合复配制作强化曲。通过强化曲与市售酒曲的酒曲酶活力对比，并结合试制糯米甜酒的总糖、总酸、总酯、酒精度对比验证。结果表明，强化曲的最佳复配比例为：接种量为l％（其中根霉M9曲添加量0．90％，酿酒酵母添加量0．10％）。与市售甜酒曲相比，强化曲糖化力达796．5U／g，提高14．8％；液化力达694．2U／g，提高20．7％；试制糯米甜酒的总酯达0．78g/L，提高168．9％；酒精度达12．1％vol，提高92．1％。经感官评价，强化曲酿制糯米甜酒口感醇甜、风味突出，感官评分为96分。

英文摘要：

Choosing five kinds of popular commercial glutinous rice wine starter from different regions, using Jiuqu enzyme activity as evaluation in- dex, the excellent glutinous rice wine starter was screened. The mold in the glutinous rice wine starter was isolated and purified, pure Rhizopus Qu was made and then was mixed with different proportion of Saccharomyces cerevisiae to make fortified Qu. Through the comparison of the Jiuqu enzymes activity of the fortified Qu and commercial Daqu, and the contents of total sugar, total acid, total ester and alcohol in glutinous rice wine fermented by the Daqu were detected. The results showed that the optimum complex proportion of fortified Qu： inoculum 1% （including Rhizopus M9 Qu 0.90% and S. cerevisiae O. 10%）. Compared with the commercial Daqu, the saccharification power and liquefaction power of the fortified Qu were 796.5 U/g and 694.2 U/g, respectively, and increased by 14.8% and 20.7%, respectively. The total ester and alcohol contents of glutinous rice wine fermented by fortified Qu were up to 0.78 g/L and 12.1%vol, respectively, which increased 168.9% and 92.1%, respectively. By sensory evaluation, the glutinous rice wine fermented by the fortified Qu had mellow and sweet taste and outstanding flavor, the sensory score was 96.