Study On The Brewing Of Fresh-type Shanlan Rice Wine Using Lin-Fan Rice Wine Starter And Shanlan Rice Syrup

Shanlan rice wine, which used traditional upland rice as raw materials brewed, is a wine with distinctive local characteristics of Hainan Li nationality. Fresh type Chinese rice wine is a new species, although its production and development has just been started, but in a very short time it became consumer the most important favorite varieties, and has gradually become a new trend and genre. Shanlan rice in Hainan as the main raw material, Lin-Fan rice wine starter and Shanlan rice syrup to be used, for development new technology and new products would be evaluated, which would lay the foundation for the other new technology of Chinese rice wineIn order to reduce sour slurry emissions to the environment during traditional rice wine brewing process, amylase was used to liquefy shanlan starch powder syrup. According to changes in the viscosity of syrup and iodine color, the suitable conditions for liquefying were:amylase enzyme9.5U/g, liquefaction8.5min and liquefaction temperature100℃.To make the starch more thoroughly converted into fermentable sugars, the saccharification process by glucoamylase treatment was optimized via response surface methodology. The factors order that impact on reducing sugar yield was determined as following:saccharification temperature> saccharification time> glucoamylase dosage. The optimum process parameters for reducing sugar yield were:saccharification time6h, saccharification temperature58℃, glucoamylase dosage174.0U/g. Under the optimum conditions, reducing sugar yield was averaged at25.47%.The saccharifying activity of saccharifying koji, the number of dry yeast, and the effect of ratio of saccharifying koji and dry yeast on fermentation ability by adding betel was studied. The optimal content of betel, amount of added water, incubation temperature and time, and the combination saccharifying koji with dry yeast on quality of Xiaoqu were investigated. The results showed that the strongest saccharifying activity and largest number of dry yeast were obtained under the conditions of added3.5%and7%-10.5%betel, respectively, water90%, temperature27℃-30℃and cultivation4days. Consist of96%-98%saccharifying koji and2%-4%dry yeast was to meet the requirement of brewing light aroma style yellow Shanlan rice wine. The quality of Xiaoqu was improved by adding proper betel.Lin-fan rice wine yeast used to replace Saccharomyces cerevisiae for making fresh type Shanlan rice wine was carried out in this study. Results showed that the Shanlan rice wine was much fresh and strong aroma with adding3%Lin-fan yeast compared with traditional S.cerevisiae during liquid-state fermentation. The aroma was significantly difference, and was well-distinguished by PCA and DFA of electronic nose between the samples fermented with3%Lin-fan rice wine yeast and traditional S.cerevisiae. By amino acid composition analysis, the total free amino acids of wine fermented with3%Lin-fan yeast was much lower, and the wine with more refreshing taste.The scale-up tests in lab proved that produce of Chinese rice wine with the new technology of liquefaction was feasible in the factory. The Chinese rice wine with new technology has its own characteristic, which has light aroma and refreshing taste. Through the analysis of amino acids and volatile compounds in wine, the Chinese rice wine with the new technology of liquefaction is different from traditional one, belonging to the light aroma style ones.To make the fresh type shanlan rice wine with better storage stability, the PVPP, bentonite, chitosan and101clarifying agent with clarification ability were used. Results showed that four kinds of clarifying agent had better clarifying effects. The light transmission rate could reach92%; Amount the four kinds of clarifying agent, bentonite was the best Shanlan rice wine clarifier, and the optimum process conditions were:0.5g/L of bentonite, clarification time of30h and treatment temperature25℃, The light transmission rate of the treated wine was up to99%.In order to reduce the influence on quality of fresh type shanlan rice wine by residual heat after heat sterilization, the way to spray cold water on bottled wine could help keep the wine fresh and elegant features.