Studies On The Application Of Different Variety Rice In Brewing

Rice is common used in brewing as an uppermost adjunct in China.Different varieties and quality of rice used in brewing process will be resulting in different quality and flavor of beers, and production cost variations.In this paper,five varieties of rice,i.e.WUYU japonica rice,NORTHEASTERN japonica rice.HAIFENG indicia rice,WUXI white glutinous rice and THAI aromatic glutinous rice were studied respectively.Technical characteristics,application in process together with quality features of finished beer were analyzed and studied.The results showed that the carbohydrate contents,starch styles,and the fatty acid components of the five variety rice contribute to the brewing process features and general tasting character of finished products. As the extract rate and carbohydrate contents are variation,the HAIFENG and NORTHWESTERN's figures are higher among of them.It would be more advantages used in beer brewing from economic points of view.On technical side,a higher fermenting degree can be reached.It was observed that the percentage of rice amylopectin has great negative correlation with the rice mashing-in temperature.That is the amylums in WUXI and THAI are almost branched chain,it was resulting in the lowest mashing-in temperature among of them, while HAIFENG is the opposite.Another result was also observed during the process of rice mashing-in,that is the higher amylopectin percentage,and the lower viscosity office mash is. If rice mash is thick to a certain range,the result would show the opposite.Protein contents in WUXI and THAI rice are high,so do the glycoproteins,which led to the higher foaming protein content in the wort and finished beers.Foam stability for all beers was determined. Results showed that th beer brewed from WUXI rice has the best foam retention.WUXI and THAI have much higher fat and fatty acids contents,which resulted in that the absolute concentration of unsaturated fatty acids was a bit low;the absolute concentration of unsaturated fatty acids would affect the beer aging and flavor stability.Consumer research for those beers which brewed from five variety rice was widely conducted and analyzed.Results showed that the beer preferences sequence is THAI, HAIFENG,WUYU,WUXI,and NORTHWESTERN.The beer characteristics were appreciated.It was highlighted that "refreshing" and "clean after-tasting","malt aroma" and "particular beer aroma","particular beer aroma" and "full-bodied" have good correlations with each other.The results also showed that in the aspect of "aroma",THAI behaved well,while NORTHEASTERN was worse.In the aspect of "refreshing and clean",HAIFENG was preponderant,while NORTHEASTERN and WUXI were inferior.Meanwhile,HAIFENG showed a bit "sweet".WUXI was considered to be the best for brewing full-body beer.The beers are accepted by customers are subject to the result of tasting and evaluation synthetically.Rice variety should be chosen according to the orientation of products features.