The Study For Influence Of Quality Of Rice Wine By Ultrasonic Treatment And Its Mechanism

Chinese rice wine is made from rice, broomcorn millet fruit, corn and wheat, which undergoes steaming, adding koji, saccharifying, souring, crushing, filtering, decocting wine, blending and storage. It has the longest history in the world along with the beer and grape wine. However, the aging process is time consuming in the traditional procedure, which needs the large storage space and will increase the cost follow the damage of jars. These add the burdens of wine enterprises. Therefore, it is meaningful to develope a new method to accelerate aging process. The ultrasonic treatment can provide an immediate relative high temperature and pressure environent, which speeds up the reaction of wine in the biochemistry, physics and chemistry properties, and promotes the sensory quality of wine rapidly. So the ultrasonic treatment will be a new method for shortening the aging time.In this article, the influence of ultrasonic treatment on rice wine was determined which included the indexes of volatile compounds, sensory quality, physicochemical properties. The retrogradation phenomenon of ultrasonic treatment wine was also analyzed. Besides, the ultrasonic mechanism was preliminarily studied in aging rice wine.These studies provided a theoretical basis to the industrial application of the ultrasonic technology in rice wine.The results obtained are listed as follows:(1) The result of sensory evaluation showed that ultrasonic time, power and temperature had a significant influence on the sensory quality of rice wine. The optimum condition of ultrasonic treatment was as follows:ultrasonic time was20min, ultrasonic power was15%, and ultrasonic temperature was20min. There was a significant difference between new rice wine and the best ultrasonic rice wine, and there was no significant difference between1year old rice wine and the best ultrasonic rice wine. Therefore, ultrasonic treatment had significant improvement on the sensory quality of rice wine.(2) The optimum condition of extraction in HS-SPME-GC-MS metod was as follows:4ml rice wine was saturated with2.5g sodium chloride, extraction temperature was60℃癈, and extraction time was40min. This method detected out12alcohols,4aldehydes,5acids,22esters and4phenols. The results showed that ultrasonic processing promoted the oxidation of volatile alcohols, aldehydes and phenols. It reduced the content of them in rice wine. Besides, ultrasonic processing also boosted the esterification reaction of volatile alcohols and acids, so the amount of volatile esters in rice wine was increased.(3) The result of analyzing routine physicochemical indexes showed that the content of amino nitrogen and pH value in the best ultrasonic rice wine were similar to new rice wine’s, the contents of alcohol and non-sugar solids in the best ultrasonic rice wine were lower than new rice wine’s, the contents of total sugar, total acids and volatile esters in the best ultrasonic rice wine were higher than new rice wine’s. Besides, most of physicochemical indexes of the best ultrasonic rice wine were similar to1year old rice wine.(4) The result of analyzing organic acids showed that the total organic acids of new rice wine,1year old rice wine, best ultrasonic rice wine and the stored ultrasonic rice wine were24557.4mg/L,32301.5mg/L,25031.3mg L,24607.5mg/L. The content of organic acids in1year old rice wine had a significant difference with new rice wine and best ultrasonic rice wine. There was no significant difference between new rice wine and best ultrasonic rice wine. However, the contents of oxalic acid, tartaric acid and pyruvic acid in best ultrasonic rice wine were similar to new rice wine, the contents of ketone glutaric acid, malic acid, lactic acid and acetic acid were lower than new rice wine, and the contents of citric acid and succinic acid were higher than new rice wine.(5) The result of analyzing amino acids showed that the total17kinds of amino acids in new rice wine,1year old rice wine, best ultrasonic rice wine and the stored ultrasonic rice wine were701.52mg/L,843.78mg/L,650.93mg/L,634.91mg/L. The contents of amino acids in1year old rice wine had a significant difference with new rice wine and best ultrasonic rice wine. There was no significant difference between new rice wine and best ultrasonic rice wine. However, comparing with new rice wine, the contents of almost amino acids in best ultrasionic rice wine were different.(6) The result of analyzing ultrasonic mechanism showed that the increase of the ultrasonic power accelerated the rate of esterification reaction, which improved the content of ethyl lactate. It also increased the rate of oxidation and esterification reaction on benzene ethanol, which decreased the content of it, and formed some of phenylacetaldehyde, phenylacetic acid and ethyl phenylacetate. It also promoted the volatilization of ethyl acetate, isobutanol, isoamyl alcohol.(7) It was detected in the ultrasonic rice wine that the changes of the volatile compounds, sensory quality, physicochemical indexes during the storage process, the result showed that there was no significant phenomenon of retrogradation on the stored ultrasonic rice wine.