Effects Of Ultra-High Pressure Processing On Quality Of Red Yeast Rice Wine

Red yeast rice wine which is rich in a variety of biologically active substances (lovastatin, γ-aminobutyric acid, functional small peptides, etc.) put rice as the main raw material, use red yeast rice for the saccharification and fermentation agent, through the traditional craft brewing, wine red yeast possessed rich amber fragrance. Red yeast rice wine is also a treasure trove of wine in a bright wonderful work. However, the newly brewed red yeast rice wine tastes rough, lacking of flavor. It should be aged for a period of time to become so soft and mellow taste coordination. Traditional red yeast rice wine’s natural aging process covers a great area, with a long production cycle (generally5-15years), has seriously hampered the development of rice wine in Fujian Province. Therefore, developing the artificial flavoring technology will help shorten the production cycle of rice wine, save the cost of production, increase and regulate the original aroma components, so as to enhance the level of red yeast rice wine production technology and accelerate technological upgrading of enterprises in our province wine production. In this paper, red yeast rice wine (which is stored for one year) was used as raw materials, ultra-high pressure (UHP) technology was used to process it, then research the effects of ultra-high pressure processing on quality of red yeast rice wine, the results are as follows:1. On the basis of single factor tests, the effects of ultra-high treatment pressure, treatment time and treatment temperature on physicochemical indexes of red yeast rice wine were studied. The results showed that ultra-high treatment pressure impacted significantly on total sugar content, total acid content, amino acid nitrogen and non-sugar solidity of red yeast rice wine. The non-sugar solids of red yeast rice wine by100MPa (25℃,30min) UHP treatment was increased the most, up to31.10%; Amino acid nitrogen content of red yeast rice wine increased56.60%. Alcohol content and pH value did not change significantly by ultra-high pressure treatment; Treatment time impacted significantly on total sugar content, total acid content and non-sugar solidity of red yeast rice wine while it did not impacted significantly on pH value; The effects of treatment temperature is the same to treatment pressure.2. The change of organic ingredients in red yeast rice wines which were processed by UHP was studied. It showed that ultra-high pressure dealing with stress has great impact on citric acid and succinic acid in red yeast rice wine and the effects on oxalic acid and pyruvic acid were not significant. The citric acid content of red yeast rice wine by300MPa(25℃,10min) UHP treatment was significantly reduced and malic acid of red yeast rice wine by400MPa and500MPa(25℃,10min) UHP treatment was detected while citric acid was not detected; Processing time has no effect on the content of oxalic acid and pyruvic acid in red yeast rice wine but it has significant effect on the content of acetic acid, lactic acid and succinic acid in red yeast rice wine. Malic acid was detected in red yeast rice wine by35℃and55℃(200MPa,30min) UHP treatment while citric acid was not detected.3. Through the study of the aroma composition’s change of ultra-high pressure processed red yeast rice wine, the results showed that:the treatment of ultra-high pressure has a greater impact on the content and type of aroma components in red yeast rice wine.(1) With the increase of pressure, the relative content of esters in red yeast rice wine shows a decreasing trend after the first increase. Red yeast rice wine by200MPa(25℃,30min) UHP treatment resulted in the increase of the type of aroma and the total relative content of esters increased by25.2%, the increased esters are y-nonalactone,(Z)-9-Octadecenoic acid methyl ester and (Z)-9-Octadecenoic acid methyl ester etc.(2) Red yeast rice wine by10min(200MPa,35℃) UHP treatment resulted in the increase the relative content of alcohols such as2,3-butanediol and isobutanol etc. The relative content of esters like dimethyl phthalate, ethyl lactate and hexyl salicylate are also increased significantly. Aldehydes that benzaldehyde, lilial and alpha-hexyl lauryl aldehyde were detected. And acids that neodecanoic acid, heptanoic acid, benzoic acid and lauric acid were detected, too.(3) Red yeast rice wine by UHP temperature(200MPa,10min) treatment resulted in the increase of the species of alcohols and the relative content increased significantly compared to2-hexanol, isobutanol and2,3-butanediol etc. The species of esters have increased two kinds though the total relative content of esters decrease in red yeast rice wine by35℃and45℃(200MPa,10min) UHP treatment. UHP temperature treatment has great effect on the relative content of furfural.4. The change of amino acid composition in red yeast rice wine by UHP treatment were studies, the results showed that:UHP treatment can affect the content and proportion of four flavor amino acids in red yeast rice wine.(1) With the increasing of UHP treatment pressure, the content of delicious amino acids and sweet amino acids in red yeast rice wine shows a increasing trend after the first decrease. The content of bitter amino acids were significantly decreased and astringency amino acid were also decreased;(2) With the extension of UHP treatment time, the change of delicious, bitter and sweet amino acids ratio was evident; The proportion of Astringency amino acids was decreased slightly, the trend is not obvious;(3) As the UHP treatment temperature rises, the content of the bitterness amino acids substantially unchanged while the content of delicious, bitter and sweet amino acids shows an obvious trend.