Study On Brewing Technology Of Aroma Rice Wine And Quality Analysis

Rice wine is a traditional food in our country and it is famous for its special taste,moderate alcohol and abundant nutrition. With the development of the standard of living，thelow-alcohol，nutritive, health wine is pursued by people，which provides some opportunitiesto the rice wine industries.In the experiments of this research, the aroma rice and glutinous was used as materials.through the single factor experiment and the orthogonal experiment, the optimum conditionswere obtained. Utilised the sensory features as main indexes and combined with the contentsof alcohol, sugar and total acid, the quality of rice wine is evaluated and controlled bjectively.The aroma components in rice wine were analysed by GC-MS. Finally, the effects of ion inthe brewing water, which influences the bitterness of rice wine, were invested. The mainresults are as follows:1. The brewing technology of aroma sweeten rice wine was studied using aromarice and glutinous as main materials. Through the single factor experiments and theorthogonal experiments the optimum conditions were obtained; and then combined withsensory revaluation the best scale of the contents of alcohol,sugar and total acid weredetermined. The experimental results were as follows：(1) The optimum conditionsaroma of high quality sweeten rice wine:aroma rice/glutinous ratio1:4, saceharificationcontent0.8%,Saccharification temperature33℃,Saccharification time64h.2. while thecontents of alcohol, sugar and total acid were in the scale of1.98%～2.80%,28.46%～35.06%,0.211g/100mL～0.289g/100mL,the rice wine own high sensory evaluationscores. In production, the contents of alcohol, reducing sugar and total acid can betested and the quality of rice wine can be controlled.2.the sensory evaluation was used as the main evaluation inspects index while thecontents of alcohol, reducing sugar and total acid as auxiliary indexes. Through thesingle factor experiment and orthogonal experiments, the optimum conditions of thearoma whole juice rice wine were obtained; The experimental results were as follows:1. The aroma whole juice rice wine had high quality under the following conditions:Traditional/pure sacchafification ferments ratio1:2, aroma rice/glutinous ratio1:2,Saccharification temperature29℃,Saccharification time48h,mixture saceharificationferments content1.2%,rice/water ratio1:2.5,fermentation temperature25℃,fermentationtime48h.2. While the contents of alcohol,reducing sugar and total acid were in thescale of5.01%-5.92%,1.35-2.80%,0.244-0.298g/100mL,the rice wine own high sensoryevaluation scores.3. The mixture program of the whole juice aroma rice wine was sugar content8%and acidity0.5%.3.Flavour compounds in The pure glutinous sweeten rice wine,The aromasweeten rice wine,The pure glutinous whole juice rice wine,The aroma whole juicerice wine were extracted by using liquid-liquid extraction, and then analysed by gaschromatography-mass spectrometry（GC-MS）.35,51,37,53kinds of compounds wereidentified in each rice wine,among which Ethyl-acetate,3-Hydroxy-2-butanone,3-Methyl-1-butanol,Isopentyl,formate,2,3-Butanedio,Ethyl-lactate,Ethyl-phenylacetate,Cyclohexene,1,3-Cyclohexadiene,Phenethy-lalcohol,4-Hydroxyphenethyl-alcohol,Ethyl palmitate werethe major flavour compounds in four rice wines.The flavour compounds Including3-Hydroxy-2butanone,3-Methyl-1-butanol,Isopentyl-formate,Cyclohexene,Phenethyl alcohol,Ethylpalmitate in aroma rice wines were higher than those in the pure Glutinous ricewines.The17kinds of flavour-compounds including Isovaleraldehyde,3-Cyclohexadiene,Ethylbenzene,Tricyclo,Isoamy-lacetate,3-Methyl-2-pyrazolin-5-one,(2H)-Furanone,4-methyl-,1,3,7-Octatriene,Terpinolen,2,3-Trimethylenenorbornane,Octanoic-acid,Tetrahydropyran((Z)-3,7-dimethyl-2,6-Octadienal,(E)-3,7-dimethyl-2,6-Octadienal),2-Methoxy-4-vinylphenol,2-Hydroxy-5-methyl acetophenone、Ethyl etradecanoate wereonly found in the aroma rice wines. It supposed that these compounds cause thespecial flavour in the aroma rice wine.4. when some ions in brewing water are too much or too little, it may cause the bitternessin rice wine, which concentration of calcium ion, magnesian ion, ferri ion in brewing waterwere250mg/L,60mg/L,1.0mg/L respectively, when the rice wine became bitter. In thecomplication experiment it was found when the concentration of each ion in brewing water upto4/5,the rice wine was bitter.