Preliminary Study On The Selection Criteria Of Raw Materials For The Chinese Rice Wine

Chinese rice wine,one of the oldest alcoholic drink in the world, is the quintessence and precious heritage of the Chinese nation. "Rice, as the meat of wine", quality raw materials are the basis for brewing high-quality wine. There have been few studies on the effects of nutrients of raw rice on wine quality in China.This article collects 36 broadly representative glutinous rice strains. According to the quality index of raw materials of rice wine, brew rice wine under laboratory conditions, and analyze the relationship between the nutritional ingredient of rice and the quality of rice wine and liquor yield. Select out the best variety of glutinous rice to be tested for further selection.Conduct experiments of brewing in small jars with the collected 36 glutinous rice strains sample under laboratory conditions. Correlation and regression analysis is made on the nutrition ingredients of different strains of glutinous rice and rice wine liquor yield, and the results shows that total regression coefficient of rice nutrition ingredients and rice wine liquor yield is 0.307, and the related coefficient of the water to liquor yield is only 0.224. Based on the regression coefficient and standard coefficient, it can be seen that high starch content in glutinous rice can enhance rice wine liquor yield with high positive correlation. Establish correlation and regression analysis between glutinous rice protein and amino acid of rice wine, in which correlation coefficient of total proteins of glutinous rice to free amino acid of rice wine is 0.826, reaching an extremely significant level. Correlation coefficient of total proteins of glutinous rice to single rice amino acid of rice wine is better, R = 0.931. Correlation coefficient of soluble protein of glutinous rice to free amino acid of rice wine is 0.303. Correlation coefficient of soluble protein of glutinous rice to single amino acid is 0.704. The correlative coefficients of soluble protein of glutinous rice are less significant than that of total protein of glutinous rice.Based on the brewing experiments, further screen out 13 samples with good waxiness and easy to cook to accept pilot test. Analyze laboratory data and amino acids, organic acids of rice wine and sensory evaluation to select Ky247 for strain identification and rice regional test in Hangzhou.