Yellow Rice Wine Material And Strains And Fermentation Process Against The Effects Of Oxidation Activity

In recent years, as the improvement of living standards and the inhancement of people’s own health care consciousness, the health care function of wine has been more and more attentioned in addition to satisfy people’s hobby. Chinese yellow wine is famous for its rich nutrition health care function. It is recommended as traditional health care wine by specialists. The antioxidant function of Chinese rice wine is attentioned more and more because of its positive effect on anti-aging and disease prevention. In this study, the antioxidant function of Chinese rice wine from three aspects are analysised, they are raw material, strains and fermentation conditions, it provids theoretical basis and practical basis for brewing high anti-oxidation yellow rice wine.Six kinds of high oxidation resistance rice are selected, The chemical index and oxidation resistance index of rice are determined. Six kinds of raw rice is used to brew Chinese rice wine, The dynamic change trend of oxidation index in fermented mash was analysised, and the chemical index and oxidation resistance index of each rice wine are determined, the result is the oxidation resistance of Yangzhou rice was highest, the oxidation resistance of rice wine made from Yangzhou rice was also highest. It means the raw rice has an important influence on the oxidation resistance of rice wine. The dynamic change trend of oxidation index in fermented mash was that, the oxidation index improves on fist and second day, On the third day, It grows to the peak, then the oxidation index dropped between the third and the fourth day, it declines slowly between4-7day.Several yellow wines was made using Yangzhou rice and mould combination and yeast combination strains which are preserved in laboratory, mould combination and yeast combination strains.The highest oxidation resistance mould combination and yeast combination are selected. Its oxidation resistance is higher than the traditional process of yellow rice wine. An orthogonal test is designed. The three factors in orthogonal test are cooking time, the ratio of Chinese yeast and raw material, the temperature of main fermentation period. The test indexes are the total phenols, reducing power, scavenging rate of hydroxyl radical. It shows that the main factors which influence the total phenols content is the ratio of Chinese yeast and raw material> cooking time>the temperature of main fermentation period. The optimal combination is the ratio of Chinese yeast and raw material is1%, cooking time is20min, the temperature of main fermentation period is31℃Eight rice wine are made using in above3parts, the six main polyphenols in these wines are determined by HPLC,using commercial rice wine as a control, the total polyphenols content of commercial yellow wine is higher than yellow rice wine after the optimization,the content of6main polyphenols in rice wine (gallic acid, clove acid, catechin, rutin and ferulic acid and coffee acid) are analysised by HPLC, it shows that syrinqic acid plays an important role in oxidation resistance of rice wine.The content of syrinqic acid in the yellow rice wine after the optimization is6.7μg/mL, In terms of basic properties of yellow rice wine,the content of total sugar and acohol degrees of the yellow rice wine after the optimization is lower than others, the liquor productivity is higher than others.