Study On Brewing Process And Antioxidant Activity Of Hawthorn Yellow Rice Wine

Rice wine originated in China and is the oldest kind of low-alcohol wine in China.With the enhancement of modern people's health care awareness,yellow wine with health functions has attracted more and more attention.This experiment took glutinous rice as raw material and supplemented with hawthorn to study the brewing process of hawthorn yellow rice wine.Based on this,the clarifying agent was used to study the clarification process of hawthorn yellow rice wine and the physical and chemical indexes of the clarified rice wine with hawthorn were evaluated.Determination of the content of flavonoids and the determination of aroma components.Finally,the antioxidant activity of hawthorn rice wine was studied.This has certain significance for the comprehensive utilization of hawthorn and glutinous rice and the development of functional rice wine.1.To study the brewing process of hawthorn rice wine.With the addition of distiller's yeast,the amount of yeast added,the fermentation temperature,the fermentation time as the single factor,and the degree of alcohol as the index,the optimal level of the four factors was determined.Responsive surface experiment was used to obtain the best fermentation conditions for hawthorn rice wine:0.86%yeast,yeast 0.11%,fermentation temperature 30.5?,and fermentation time 8 days.Under the optimum fermentation conditions,the ratio of hawthorn and glutinous rice was changed to brewing hawthorn rice wine,and fuzzy sensory evaluation analysis was used to determine:When the ratio of hawthorn and glutinous rice is 3:20,the glutinous rice The sensory quality of rice wine is best.2.The clarification process of hawthorn rice wine and the determination of aroma components.The effects of three clarifying agents such as bentonite,gelatin,and egg white on the clarification of hawthorn rice wine were studied.It was concluded that the clarification effect of bentonite on hawthorn rice wine was the best.On this basis,the clarification conditions of bentonite rice wine with bentonite were studied.Response surface tests showed that when the amount of bentonite was 0.17g/L,the fining temperature was 14.5?,and the clarification time was 7.3h,Hawthorn rice wine was obtained:The light transmittance can reach 95.1%.The physicochemical indexes and flavonoids content of the clarified hawthorn rice wine were determined.The results were:alcohol content 10.8%vol,total sugar content 4 g/L,non-sugar solid content 24 g/L,pH 3.7,total acid The content was 5.1 g/L,the amino acid nitrogen content was 0.16 g/L,and the flavonoid content was 0.875 mg/mL.By using GC-MS method to analyze the aroma components of hawthorn rice wine,and comparing it with Shazhou Youhuang yellow rice wine,the results showed that there are 30 kinds of aroma components in hawthorn rice wine,and the aroma components in Shazhou yellow rice wine have 22 species.3.To study the antioxidant activity of hawthorn rice wine.Using vitamin C as a control,the reducing power of hawthorn yellow rice wine,DPPH scavenging,OH scavenging,and ABTS+free radical scavenging ability were studied respectively,and compared with the antioxidant activity of Shazhou Youhuang yellow rice wine.The results showed that the antioxidant activity of hawthorn rice wine was higher than that of Shazhou Youhuang yellow rice wine...