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Home > Archive>Volume 37, Issue 1, 2018 >82-87. DOI:10.3969/j.issn.1673-1689.2018.01.014
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Selected Inorganic Nitrogen in Reducing the Contents of Higher Alcohols from Chinese Rice Wine
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    Abstract:

    Chinese rice wine was a traditional alcoholic beverage in China for thousands of years. The contents of higher alcohols are higher in Chinese rice wine than that in other wines. The previous study showed that higher alcohols were related to hangover. Thus，one of the important researches for improving the quality of Chinese rice wine may be reduce the contents of higher alcohols. The nitrogen source regulated the synthesis of higher alcohols in the system of fermentation，which may be benefit to reducing the contents of higher alcohols in Chinese rice wine. However，the type of nitrogen source is not clear in reducing the higher alcohols in Chinese rice wine. Therefore，the aim of the study was to select the type of nitrogen source in reducing the contents of higher alcohols in Chinese rice wine. The results showed that（NH4）2HPO4 was the suitable inorganic nitrogen source in reducing the contents of higher alcohols in Chinese rice wine，which led to decrease 17.5% of isobutyl alcohol，20.1% of isoamyl alcohol，and 15.2% of β-phenylethyl alcohol.

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HUANG Guidong, XU Shanshan, LIU Hui, MAO Jian, FU Zukang, SUN Guochang, ZHOU Zhilei. Selected Inorganic Nitrogen in Reducing the Contents of Higher Alcohols from Chinese Rice Wine[J]. Journal of Food Science and Biotechnology,2018,37(1):82-87.

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  • Online: March 08,2018
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