Research On The Functional Components In North China Rice Wine And Development Of Oysters Rice Wine

Chinese rice wine is one of the most outstanding alcoholic beverages, and Ji MoLao Jiu (JMLJ) is the representative of North China rice wine. Praised as Fluidcakes, Chinese rice wine is riched in diverse nutrients, such as free amino acids,functional oligosaccharides, total phenols, mineral elements. Chinese rice wine alsoexhibits strong antioxidant activity. However, there is little research about NorthChina rice wine, let alone JMLJ. In this study, the functional components (free aminoacids, functional oligosaccharides, total phenols and mineral elements) andantioxidant activity (scavenging DPPH radical capacity and reducing power) of JMLJare investigated by modern instrumental methods. This work fills the deficiency ofresearch on North China rice wine，and also lay a foundation of development inhealthcare rice wine.The objective of this study is to establish an optimal method for physiologicallyactive components extraction from oysters and to produce a novel oysters rice wine(ORW) by adding extracts in the bioprocess of Chinese rice wine fermentation. Thenthis study makes an analysis of functional components and antioxidant activities ofsea cucumber rice wine (SCRW) and ORW.Apart from exploring to enhance the nutritional value of rice wine, the study alsotries to solve the security problems that may affect the assumption of rice wine. Oneof the security problems is urea. Urea is produced during the fermentation of rice wineand can be transformed into a carcinogenic substance-ethylcarbonate (EC). Thusresults in the increasing of risk when drinking rice wine. This study screens a newacid urease-producing microorganism, and adds the acid urease into rice wine toreduce the content of urea. Therefore, the content of carcinogenic substance EC canbe controled, and the security of drinking wine will be increased. The main researches in this study are as follows:1. The study makes comprehensive analysis of many nutrients in JMLJ, togetherwith analyzing one kind of commercial southern. There are28free amino acids inJMLJ, much more than previously reported in other Chinese rice wines. The contentof γ-aminobutyric acid is172.391mg/L. It is found that functional oligosaccharides,total phenols and mineral elements were rich in JMLJ, with the contents/kinds of6.410g/L,0.794mg/mL and9respectively. When compared with synthetic antioxidant,such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT), JMLJshowed effective1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging activityand reducing capacity. All the results demonstrate that JMLJ is rich in nutritionalvalue and unique healthcare value, it is also strong at antioxidant activity. However,the total content of free amino acid JMLJ, especially essential amino acids are lowerthan the commercial southern rice wine.2. A new production bioprocess for ORW is established. The traditionalproduction technology of Chinese rice wine is combined with addition of oystershydrosylates. This study determines the optimal enzymatic conditions of oysters andthe fermentation process of ORW. And the optimized conditions are solid-liquid ratio5:1, enzyme dosage1%, reaction temperature40℃and reaction time8h. At thiscondition, the highest hydrolysis degree of31.206%and the highest taurine content of626.956μg/mL are obtained. After adding oyster hydrosylates into the process offermentation of rice wine, the quality of ORW is much higher than the control ricewine. And the new production bioprocess is applied in the rice wine distillery at5tonslevel.3. This study also determines the contents of free amino acids, functionaloligosaccharides, total phenols and mineral elements in SCRW and ORW, togetherwith DPPH radical scavenging capacity and reducing power. Compared to the controlwine, common amino acids of ORW are increased by92.20%, and four essentialamino acids-valine, phenylalanine, isoleucine and leucine increased significantly; thecontents of non-protein amino acid are increased by83.60%; and8mineral elementscontents in oyster wine are improved by68.52%. High content of taurine is one of theindicators of ORW. 4. This study uses the conventional microbiological screening methods, includingthe plate screening neutral and flat neutral rescreening, to gets a urease-producingstrains:OAU-1. OAU-1is determined as Acinetobacter by morphological and16SrRNA sequencing. When OAU-1is cultured at37℃,180rpm for12h, acid ureaseenzyme activity can reach vertex. The OAU-1cells with acid urease are added in ricewine with volume of addition of500U/L rice wine. Then The mixture is kept for48hat37℃, and urea clearance rate is50%.