Characteristics of Chinese Rice Wine with Different Varieties of Rice

doi:10.3969/j.issn.1673-1689.2019.03.006

Home > Archive>Volume 38, Issue 3, 2019 >39-45. DOI:10.3969/j.issn.1673-1689.2019.03.006

Characteristics of Chinese Rice Wine with Different Varieties of Rice
DOI:
                        10.3969/j.issn.1673-1689.2019.03.006
                    
CSTR:
                        [cstr]
                    
Author:
                        
                        
                    
Affiliation:
Clc Number:TS262.4
Fund Project:

Article

Figures

Metrics

Reference

Cited by

Materials

Comments

Abstract:

In order to study the characteristics of brewing properties of different rice varieties，four kinds of rice（round-glutinous，long-glutinous，japonica and indica rice） were used as the raw materials for Shaoxing Process brewing. By monitoring the basic physical and chemical indicators（alcohol content，reducing sugar，total acid，etc.） in fermentation process and the content of fermentation liquid alcohols，aldehydes，acids，esters of volatile flavor compounds were analyzed. The results showed that round-glutinous rice performed easier saccharification and fermentation with high alcohol yield；alcohol content reaches 18% at the end of fermentation，and the residual sugar content was relatively high. At the end of fermentation，the amino acids in rice wine fermentation liquor of different rice varieties were mainly sweet and bitter amino acids，and there were significant differences in the contents of sweet，bitter，fresh and astringent amino acids（p<0.01）. The fermentation liquid of amino acid content is the highest，followed by japonica rice. Japonica glutinous rice fermentation broth of volatile flavor compounds of the total content and alcohols content has obvious advantages，and indica rice in brewing wine esters content is the highest.

Reference

Cited by

Get Citation

YOU Huidan, MAO Jian, ZHOU Zhilei. Characteristics of Chinese Rice Wine with Different Varieties of Rice[J]. Journal of Food Science and Biotechnology,2019,38(3):39-45.

Copy

Article Metrics

Abstract:
PDF:
HTML:
Cited by:

History

Received:
Revised:
Adopted:
Online: June 21,2019
Published:

Article QR Code

Copy Right：Editorial Board of Journal of Food Science and Biotechnology

Address：No. 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province,China PostCode：214122

Phone：0510-85913526 E-mail：xbbjb@jiangnan.edu.cn

Supported by:Beijing E-Tiller Technology Development Co., Ltd.

Get Citation

Share

Article Metrics

History

Article QR Code

WeChat

Mobile website