Chinese Rice Wine Features Aroma Composition Analysis And The Development Research Of Special Rice Wine

This study adopts solid-phase microextraction, gas chromatography-mass spectrometry (GC-MS), and quantitative and qualitative measurements of various types of volatile matter content in yellow rice wine according to type, age, and area. Quality was established based on an electronic nose difference standard database. Three state-level assessment analysis of the aroma and sensory score of a wine sample was performed. Increases in yellow rice wine age gradually increased its amyl acetate, ethyl caproate, heptanoic acid ethyl ester, pelargonic acid ethyl ester, ethyl decanoic acid, and succinic acid diethyl ester contents decreased its isobutanol, furfural, tetradecyl alcohol and alcohol contents. The flavor substances of yellow rice wine included benzene, formaldehyde,2,3-butanediol, octanoic acid ethyl ester, furfural, hexadecyl acid ethyl ester, linoleic acid ethyl ester, lauryl alcohol, ethyl benzoate, and Shaoxing rice wine flavor is relatively close, may be related to different environmental conditions and microbes have important relations.Use Flash GC E-the Nose blending wine of different years and proper data collection, quickly and accurately analyze samples blending liquor and the difference between the base and the yellow rice wine of different wine age with the increase of age, in response to characteristic peak intensity value increases. Using multivariate statistical analysis software, we easily and efficiently extracted a characteristic peak from the complex chromatographic data, so as to determine the samples analysis, and charting is given directly as a result, through the quantitative analysis model is set up, to large quantities of unknown sample wine ages for effective identification, the results with higher reliability. Through three yellow wine country wine tasting committee of sensory evaluation, combined with the electronic nose technology from Chen fragrant and mellow these two factors to the rice wine aroma components of quantitative model is set up respectively, interact, after verification accuracy reached93.0%and95.3%, respectively. Shows that electronic nose technology to replace the human olfactory system of yellow rice wine aroma quantitative model of systematic evaluation, the forecast result repeatability, high accuracy, can replace artificial PinJiuYuan better, lays the foundation for further study on the rice wine identification. We explored the feasibility of making yellow wine from red rice via a ratio test using five types of materials for yellow rice wine brewing in accordance with the national standard testing method to examine the physical and chemical indices of the finished product. Least significant differences were used to analyze the test data. All of the materials tested yielded minimal quantities; the amount of acid and total sugar produced as well as beta phenylethyl alcohol contents were relatively low. The wine also had poor taste, and its characteristics were unsuitable for rice wine. Considering our experimental findings, the use of red rice made from glutinous rice hybrid rice wine effect is good, and the optimal proportion of glutinous rice to red rice is3:1.