The Research On Cold And Hot Natures And Brewing Technology Of Hong Qu Glutinous Tea Rice Wine

Chinese rice wine was rich in nutritional compounds,and thus could be compared to "liquid cake" with the reputation of "National Tipple",and particularly Hong Qu glutinous rice wine was rich in monacolin K,lovastatin and other active substances.However,traditional rice wine was inflaming and poor in color stability,which restricted its market value.Therefore,high-quality rice wine must be advanced on the basis of traditional rice wine,which would be in line with current trends of international alcohol consumption.Two kinds of Hong Qu glutinous tea rice wine in different styles were developed in this study,with glutinous rice,monascus from Pinghu,water from Fengwei mountain as materials,by fermenting with green tea and ageing with green tea extract.Subsequently,the cold-membrane filtration technology and cold and hot natures of the Hong Qu tea-glutinous rice wine were studied.The main results are as follows:(1)Study on the co-fermentation technology with cool ingredients of Hong Qu glutinous rice wineThe fermentation conditions for Hong Qu glutinous tea rice wine included:the radio of sticky rice to water was 1:1.5,the percentage of Hong Qu glutinous rice inoculum was 2.2%,the fermentation time was 35d,the optimum cool ingredient was green tea and the optimum dosage of that was 1‰.Compared with the traditional rice wine,the yield was improved by 18%,while the acidity,calculated as lactic acid,was decreased by 17.28%,and the total phenols content was increased by 21.5%.besides,the Hong Qu glutinous tea rice wine was with astringency and had an integrated aroma of wine and tea,meanwhile the typical flavor of Hong Qu glutinous rice wine was maintained.(2)Study on the co-aging technology with green tea extract of Hong Qu glutinous rice wineThe degradation of red and yellow colors was effectively prevented by ageing for 12 months with green tea extract,which made the rice wine keep reddish brown.The optimum dosage of green tea extract was 3%.Compared with the traditional rice wine,the total ester content increased by 128.71%,while the rise of ester conversion amount was 26.84%,and total phenols increased by 157.95%.Additionally,the rice wine was given a taste of astringency,a less acidy pungency and higher quality by aging with green tea extract.Both of the two kinds of Hong Qu glutinous tea rice wine,fermented with 1‰ green tea or aged with 3%green tea extract,were superior to traditional rice wine.(3)Study on the cold-membrane filtration technology of Hong Qu glutinous tea rice wineThe extremely significant negative correlation was found between the alcohol,the total sugar content and freezing point(P<0.01),no significant correlation between non-sugar soluble solids content,total acid content and freezing point(P>0.05).The model" Y=0.6161-0.9778X1-0.1241X2 " was established and the alcohol(X1)and the total sugar content(X2)could be used to predict the rice wine's freezing point(Y).The regression equation were extremely significant(P<0.01)and the fitting effect was higher than 92%.The results showed that after being processed by the cold-membrane filtration technology,there was no turbidity or precipitation when stored neither at 4? for 20 days or at room temperature for 180 days.According to the model,the optimum cold treatment temperature was determined to be-10?,by which the stability of the Hong Qu glutinous tea rice wine was significantly improved,for it was clearer,more transparent,shinier,and refresher.(4)Study on the cold and hot natures of Hong Qu glutinous rice wineBy animal experiments in mice measuring the rectal temperature,water intake and serum biochemical parameters including 5-hydroxytryptamine(5-HT),thyroid stimulating hormone(TSH),norepinephrine(NE),cyclic adenosine(cAMP),cyclic guanosine monophosphate(cGMP),the evaluation method of cold and hot index was built,and the effects of factors like adding cool ingredients,non-thermal sterilization technology and cold treatment technology on the cold and hot natures of rice wine were also studied.The result showed that the cold and hot index of traditional rice wine was 0.962,closer to the heat syndrome group.The cold and hot index of the Hong Qu glutinous tea rice wine were respectively decreased by 43.04%,32.43%,36.80%,40.12%after the processes of co-fermentation,co-ageing technology with cold ingredients,non-thermal sterilization and cold treatment.