Study On The Changes Of Sugar During The Brewing Of Semi Sweet Guangdong Rice Wine

Semi sweet type of Guangdong Rice Wine compared to traditional yellow rice wine, The former is more in line with people’s pursuit of health care, which is rich in sugars, produced during the fermentation of glucose, fructose, maltose, ismaltose, maltotriose, isomaltotriose and other carbohydrates gives sense of yellow rice wine flavor and mellow. The carbohydrates in yellow rice wine on the non enzymatic browning of the wine is produced in the process of decoct with wine has a certain impact. This paper mainly studies the semi sweet type of Guangdong rice wine of carbohydrate detection method, dynamic change and substance related correlation analysis, at the same time, the research in decoct with wine in the process of glucose and protein, Polyphenol Substances of nonenzymatic browning of wine effect.First through the study of semi sweet type of Guangdong rice wine base on decreasing rice wine sugar content for the purpose without changing the wine quality and studies fermentation temperature, fermentation period, amount of water and amount of sweet wine adding, of the four process conditions by response surface software on the brewing process optimization. To get the best optimization of the fermentation cycle: 40 days, the water volume of 1.5 ml- G- 1, after the fermentation temperature of 20℃, sweet wine addition amount of 25%, and in the best of the brewing process, the indicators are in line with GB, the content of the sugar is lower than the traditional sweet rice wine.Secondly, the detection method of HPLC-ELSD of eight kinds of sugars in semi sweet Guangdong yellow rice wine was established. The chromatographic conditions were optimized and the optimum conditions were obtained: Elution conditions for(A= water, B = acetonitrile) A(25%) + B(75%) 0min~3min), A(40%) + B(60%)(3min~15min), A(30%) + B(70%)(15min~25min) and drift tube temperature of 50 ℃, carrier gas flow rate 1.0m L/min, flow rate of mobile phase was 1.0 m L/ min, under this condition has been eight sugar mixed standard optimal chromatogram. The precision of the method, RSD between 1.28~2.04, the precision of the instrument is good. Calculated sample recovery rate is greater than or equal to 98.9%, RSD between 1.74~ 2.14 were quantitatively limit and the detection limit test, the detection limit in 7.69(ug/ m L) of the following, while the limit of quantitation of 15.36(ug/ m L)) of the following.Then, the dynamic changes of the different components of the semi sweet Guangdong rice wine in different fermentation stages were monitored, The results show: the highest content of glucose, followed by maltose, isomaltose, isomaltotriose while the content of fructose and maltotriose is low. Glucose in the fermentation process showed first increased and then decreased trend, fructose showed a gradually increasing trend, maltose and maltotriose is first decline and then increased, isomaltotriose and isomaltose are non fermentable carbohydrates, relatively stable in the content variation before fermentation stage, and in the post fermentation stage showed a rising trend. Between the sugars,glucose and amino acids, organic acids, correlation analysis, total sugar and glucose、maltose, glucose and maltose, iso maltose and isomaltotriose these three groups showed significant positive correlation(P < 0.01), fructose and isomaltose、 isomaltotriose and isomaltose showed significant positive correlation(P < 0.05).Study on the correlation between glucose and organic acid: There was a significant correlation between glucose and serine, histidine, arginine and lysine(P < 0.05).and glucose(P < 0.05) with the acid, malic acid, acid and alpha asol significant correlation, but the glucose was not related to tartaric acid,citric acid and Succinic Acid. Build model:Y=2.02×10-15+0.347X1+0.226X2+0.316X3+0.281X4+0.338X5+0.308X6(其中X1=pyruvic acid,X2=malic acid,X3=2-Oxoglutaric acid,X4=lactic acid,X5=acetic acid,X6=propionic acid)To study glucose and amino acids analysis shows that glucose and serine, histidine, arginine and lysine acid exist significant correlation(P < 0.05), and other 12 amino acids and not any correlation, respectively for the three kinds of non essential amino acid and grape sugar, pyruvate do regression analysis, a regression model, found a low degree of fitting model, model is not available. The amino acid lysine a1 nd glucose that must do three times the estimated equation for a surface:Y=1.012-0.19X+9.696×10-5X2-1.469×10-7X3(R2=0.890, SIG < 0.01, x = glucose, y = lysine), indicating that the nonessential amino acids produced originates mainly from raw materials, may also through carbohydrate degradation generated intermediates pyruvate, followed by transamination and get.Finally, three substances include glucose, proteins and polyphenols was researched on wine nonenzymaticbrowning during the sterilization process of yellow rice wine. five different temperatures and five different times of the sterilization process were applied to semi-sweet wine that treated with 5-HMF(A283nm) wine and chrominance(A420nm) as an indicator to determine the best browning temperature and time.The nonenzymatic browning in yellow rice wine was researched by model system which was established by adjust the amount of baes of wine,glucose, protein, and gallic acid,, and found that the Maillard reaction is the most important type of reaction in nonenzymatic browning of rice wine.Effect of glucose and protein content to browning in the system is very large, followed by the number of phenolic content also has a role in promoting browning. Maillard browning and caramelization reactions and oxidative condensation of phenols leading to the appearance of the functions of nonenzymatic browning in semi-sweet guangdong Hakka rice wine.