The Effects Of Ultra-high Pressure And Ultrasonic Treatment On The Chinese Rice Wine Maturation

The newly fermented Chinese rice wine is unsuitable for drinking since its slightly evilflavor, rough taste, pungent smell and weak fragrance. It should be aged for a period of timewith a series of physical and chemical reactions till it turns to be drinkable and marketable. Itis the aging that makes the random multiple components to be coordinated and improves theproperties which lead Chinese rice wine pleasurable and valuable. The production of Chineserice wine is growing rapidly, but the traditional aging process is slow which seriously affectsthe economic benefits of the winery. Therefore, to shorten the maturation period have becomethe purpose that people are chasing. The article established a balanced incomplete blockdesign sensory evaluation method, adopted the ultra-high pressure (UHP) and ultrasound totreat the Chinese rice wine respectively. It studied the effect of different pressure, mediumtemperature, time for UHP and different frequencies combination, power density, time andmedium temperature for ultrasound on the overall and subtle sensory quality, flavor and tastecomponents, functional components, as well as the degree of association and other aspectsthrough the orthogonal design method, to explore the rule of different treatment conditions onthe Chinese rice wine. Meanwhile, it analyzed the correlation between the sensory indicators,physical and chemical indicators and the processing conditions, to discover the interactionmechanism during the treatment. The main work and conclusions are as follows:(1) To determine the impact of different treatment conditions on the sensory quality ofChinese rice wine, it concluded that the samples treated by UHP and ultrasound didn’t have asignificant effect on the aroma, the style and the taste in most of the samples had beensignificantly improved compared with the control samples. Menawhile, the processing timeand pressure during UHP treatment had a significant effect on the sensory quality, the mediumtemperature didn’t show siginificant differences; the frequencies combination and powerdensity during ultrasonic treatment had a significant effect on the sensory quality, but it didn’tshow siginificant differences for medium temperature and processing time.(2) To guide the choice of the optimal treatment conditions, it indicateded that thesensory quality increased first and then decreased with the rise of pressure, and reached thehighest score at300MPa. The samples treated at30min had the highest score on style andtaste. The effect of dual-frequency treatment was better than single-frequency, tri-frequencywas better than dual-frequency, the dual frequency treatment with large differences was betterthan the treatment wish small differences. The taste and style of the samples had a fluctuationchange with the increase of power density, and got the highest score at60W/L. The ultrasound process had a significant effect on the taste and got the highest score at10min.(3) The total esters and total solids content of the samples treated by UHP andultrasound increased significantly with the content of fusel oil significantly decreased,indicating the method could improve the oxidation and esterification of various ingredients inthe Chinese rice wine, making the overall taste improved and the spicy sense weakened.Meanwhile, there was an increase on the degree of association after treating by UHP andultrasound, making the Chinese rice wine tasted softer and the sensory quality improved.