| Title: | Effect of baking technique for rice wine production and the characteristics of baked rice wine |
| Author(s): | Wang X; Tian R; Yang H; Shen C; Han X; |
| Address: | "School of Life Science, Shaoxing University, Shaoxing, People's Republic of China" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: Driven by the requirement to reduce the emission of wastewater in the brewing process, it is necessary to improve and innovate the fermentation technology of Chinese rice wine. In this study, the baking technique used to brew rice wine was explored. RESULTS: Rice wine was brewed based on baked glutinous rice undergoing different high-temperature stages, designated as baked rice wine (BRW1, BRW2 and BRW3). X-ray diffraction and Fourier transform infrared analysis revealed that baking treatment under 110 degrees C 0.5 h + 170 degrees C 30 min relatively changed the crystal properties and short-range molecular order of starch. Compared with the traditional rice wine (RW) from steamed rice, the alcohol content in BRWs was nearly twice that of RW, especially in BRW3. The contents of protein, ascorbic acid and total phenols in BRWs were significantly higher than that in RW. Besides, BRWs presented more abundance in the contents of volatile compounds, free amino acids and certain organic acids, including volatile esters and alcohols and 17 amino acids, which would give rice wine a pleasant aroma and a more comprehensive taste. Furthermore, analysis of the antioxidant capacity indicated a functional difference between RW and BRWs. CONCLUSION: It was feasible to produce rice wine using baked rice. The baking method allowed for several advantages, including the improvement of alcohol yield, fermentation efficiency, new typicality and stronger antioxidant capacity. This work is expected to provide a foundation for related research. (c) 2021 Society of Chemical Industry" |
| Keywords: | Ethanol Fermentation Odorants/analysis *Oryza *Volatile Organic Compounds/analysis *Wine/analysis baked rice chemical composition physicochemical characteristics rice wine; |
| Notes: | "MedlineWang, Xiaoyu Tian, Rungang Yang, Huanyi Shen, Chi Han, Xueyuan eng Y202044419/the General program of the Education Department of Zhejiang Province/ 20195006/the Scientific Research Start-up Fund of Shaoxing University/ England 2021/08/18 J Sci Food Agric. 2022 Mar 15; 102(4):1498-1507. doi: 10.1002/jsfa.11484. Epub 2021 Aug 30" |
