The Correlation Research Between Nutritional Compositions In Chinese Rice Wine And Components In Raw Material Of Glutinous Rice

Chinese rice wine is our country’s crafts and the essence of wine. The most favorable raw materialof brewing Chinese rice wine is glutinous rice (Semen Oryzae Glutinosae). It is still not very clear theinfluence of nutritional compositions in raw material of glutinous rice to components in Chinese ricewine.In this paper, to study the effect between the nutritional compositions of glutinous rice and thecomponents of Chinese rice wine, nutritional components of60glutinous rice strains in summer of2013are inspected. They include milled rice rate, alkali spreading value, moisture, protein, fat, amylose,amylopectin, total starch, mineral elements and other indicators. Then, with this60glutinous rice strainsbrewing Chinese rice wine, the free fatty acids, free amino acids, organic acids, aroma components,mineral elements and other indicators of the wine were tested. Finally, using statistical analysis softwareSpss19.0establishes correlation and regression analysis between the nutritional compositions ofglutinous rice and components of Chinese rice wine.The results indicate that amylopectin is in favor of liquor yield of rice wine and amylose is notconducive to liquor yield of rice wine. There is a positive correlation between starch of glutinous riceand liquor yield. Furthermore, we find a negative correlation between fat, protein, mineral elements andliquor yield. The influence of moisture on the rice wine liquor yield is not obvious.The correlation coefficient between fatty of glutinous rice and fatty acids of rice wine is0.569andthe correlation between fatty of glutinous rice and certain fatty acids of rice wine is not obvious.Protein of glutinous rice has a very obvious positive impact on amino acids of rice wine.Correlation coefficient between protein of glutinous and amino acids of rice wine is high（R=0.94）.Correlation coefficient between total content of amino acids in rice wine and protein ofglutinous rice is high(R=0.553), reaching a very significant level. Correlation coefficient between Glu,Gly, Pro, Met, Arg, Val, Ile, Leu, Phe, Lys, Tyr of rice wine and protein of glutinous rice are0.534,0.359,0.546,0.484,0.631,0.597,0.564,0.616,0.582,0.531,0.580, reaching a significant level(p<0.05) or a very significant level(p<0.01).Correlation coefficient between amino acids of rice winebrewed in summer and protein of glutinous rice are0.448,0.444, reaching a significant level or a verysignificant level.Soluble protein is a part of protein. Correlation coefficient between amino acids of rice winebrewed in summer and soluble protein of glutinous rice is-0.440, reaching a significant levelCorrelation coefficient between Asp, Glu, Pro, Thr, His, Arg, Val, Ile, Leu, Phe, Lys and soluble proteinof glutinous are-0.401,-0.504,-0.482,-0.493,-0.475,-0.473,-0.483,-0.446,-0.432,-0.391,-0.492, reachingsignificant levels or very significant levels. The influence of soluble protein on amino acids is notobvious.The formation mechanism of organic acid of rice wine is a complex problem. The correlationbetween nutrients of glutinous rice and the total content of organic acid, certain organic acid are not obvious.The correlation coefficient between mineral elements of glutinous rice and mineral elements ofChinese rice wine brewed in summer was0.488and it reaches a significant level. Mineral elements ofglutinous rice have a significant effect on the mineral elements of rice wine. The correlation coefficientbetween Fe of glutinous rice and Fe of Chinese rice wine is0.632; the correlation coefficient betweenCu of Glutinous rice and Cu of Chinese rice wine is0.433; the correlation coefficient between K ofglutinous rice and K of Chinese rice wine is0.393and they all reach very significant levels.