Studies On Oats Rice Wine Ultrasonic Aging Process

Yellow rice wine is the rice, millet, glutinous rice, wheat, etc as main raw materials, the raw materials for cooking, add music, saccharifying yeast and bilateral fermentation, crushing, filtering, Fried wine sterilization, storage aging and a series of procedures fermented low alcohol wine.Rice wine taste, spicy taste thick, strong excitant, taste is not soft, aging is yellow rice wine production process indispensable process.But new wine is in the process of natural storage series, is advantageous to the old familiar reaction time consuming, Chen fragrant wine in yellow rice wine production cycle is long, money and space occupancy rate is high, increased the cost of production, which limits the development of yellow rice wine.Using ultrasonic shear force, high frequency, the characteristics of shorter wavelength, causing the molecules of a body of Brownian motion, produce cavitation effect, effect of free radicals, quicken the oxidation, esterification reaction of slow, short time increases the esters, aldehydes, organic acids such as fragrance, flavor, make wine and, soft, and improve the sensory quality of yellow rice wineThis experiment mainly studied the effect of ultrasonic on oats rice wine sensory quality, main physical and chemical indicators, flavor, aroma substances, the influence of the stability of the body, to seek the optimal conditions of ultrasonic processing, hope for yellow rice wine industrial ultrasonic push technology to provide theoretical reference for Chen.Then main conclusions are as follows:1. Yellow rice wine sensory quality is an important evaluation criteria of yellow rice wine, through different ultrasonic processing conditions of wine samples, experiment, ultrasonic treatment to improve rice wine has remarkable effect on the sensory quality of optimum ultrasonic conditions of 130 w,30 min,30, including power as the main factors.2. Yellow rice wine of the physical and chemical index is an important production of yellow rice wine index, through comparing sample total sugar total solid in four kinds of wine Alcohol pH follows nitrogen amino acid content of total acid, total solids total aldehyde and single factor to the total acid as follows affect the fusel oil content, the change trend of the physical and chemical index and sensory quality basic remain unchanged, indirectly shows the relevance of the physical and chemical index and sensory quality.3.yellow rice wine flavour compounds of important organic acid determination of amino acids, showed that ultrasonic treatment is higher than the content of the new wine wine samples, in the short term storage organic acid content and similar vintage wine, a year after ultrasonic treatment liquor and amino acid content Ultrasonic stored liquor samples Vintage wine no difference in a year4.Based on the main aroma matter ethyl acetate ethyl lactate isovaleric acid isobutyl alcohol Benzene content determination of ethanol in four kinds of wine samples, sample wine can be obtained after ultrasonic treatment, the content of ethyl acetate ethyl lactate are relatively new wine is high, verify the ultrasonic treatment can promote the oat esterification reaction in yellow rice wine, in a short period of time can reach the indexes of the similar to the one year old wine; Isoamyl alcohol wine of isobutyl alcohol content in ultrasonic optimization Ultrasonic wine storage One year is significantly decreased in the old wine, proved that the ultrasonic treatment helps to alcohol oxidized into aldehyde or acid ester with acid esterification rate.5. Studied 4 kinds of processing, the change of the four kinds of liquor turbidity, the indirect judgment the oats rice wine by ultrasound treatment promoted the non-biological stability...