Preparation and volatile flavor components of clear juice type rice wine
A clear juice type rice wine was developed using glutinous rice, purple potato and rose as main ingredients, and the preparation process conditions of the clear juice type rice wine were optimized by single-factor and orthogonal experiments. The volatile flavor substances of the rice wine were detec...
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| Format: | Article |
| Language: | English |
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Editorial Department of China Brewing
2024-01-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-1-203.pdf |
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| Summary: | A clear juice type rice wine was developed using glutinous rice, purple potato and rose as main ingredients, and the preparation process conditions of the clear juice type rice wine were optimized by single-factor and orthogonal experiments. The volatile flavor substances of the rice wine were detected by head space solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), the physicochemical and microbiological indexes of the rice wine were determined with reference to national standards. The results showed that on the basis of glutinous rice 100.0 g and pure water 100 ml, the optimal preparing process conditions of the rice wine were obtained as follows: purple potato 60.0 g, rose 1.2 g, sweet Jiuqu 0.8 g, constant fermentation at 30 ℃ for 48 h. A total of 23 volatile flavor substances were identified in the rice wine, including 5 alcohols, 8 esters, 1 olefins, 2 carboxylic acids, 2 ketones and 5 other substances. The total acid content of the rice wine was 0.25 g/100 g, the reducing sugar content was 2.51 g/100 g, the protein content was 3.26 g/100 g, the alcohol content was 7.18%vol, the total number of colonies was 9 CFU/g, and coliform bacteria were not detected. The sensory score of the rice wine was 83 points, with a clear purple colour, a blend of rice and mellow aromas with rose, a delicate and soft taste, and a harmonious sweet and sour taste. |
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| ISSN: | 0254-5071 |