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Effect of Temperature on Chinese Rice Wine Brewing with High Concentration Presteamed Whole Sticky Rice
Production of high quality Chinese rice wine largely depends on fermentation temperature. However, there is no report on the ethanol, sugars, and acids kinetics in the fermentation mash of Chinese rice wine treated at various temperatures. The effects of fermentation temperatures on Chinese rice win...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Hindawi Publishing Corporation
2014
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3929989/ https://www.ncbi.nlm.nih.gov/pubmed/24672788 http://dx.doi.org/10.1155/2014/426929 |
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author | Liu, Dengfeng Zhang, Hong-Tao Xiong, Weili Hu, Jianhua Xu, Baoguo Lin, Chi-Chung Xu, Ling Jiang, Lihua |
author_facet | Liu, Dengfeng Zhang, Hong-Tao Xiong, Weili Hu, Jianhua Xu, Baoguo Lin, Chi-Chung Xu, Ling Jiang, Lihua |
author_sort | Liu, Dengfeng |
collection | PubMed |
description | Production of high quality Chinese rice wine largely depends on fermentation temperature. However, there is no report on the ethanol, sugars, and acids kinetics in the fermentation mash of Chinese rice wine treated at various temperatures. The effects of fermentation temperatures on Chinese rice wine quality were investigated. The compositions and concentrations of ethanol, sugars, glycerol, and organic acids in the mash of Chinese rice wine samples were determined by HPLC method. The highest ethanol concentration and the highest glycerol concentration both were attained at the fermentation mash treated at 23°C. The highest peak value of maltose (90 g/L) was obtained at 18°C. Lactic acid and acetic acid both achieved maximum values at 33°C. The experimental results indicated that temperature contributed significantly to the ethanol production, acid flavor contents, and sugar contents in the fermentation broth of the Chinese rice wines. |
format | Online Article Text |
id | pubmed-3929989 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2014 |
publisher | Hindawi Publishing Corporation |
record_format | MEDLINE/PubMed |
spelling | pubmed-39299892014-03-26 Effect of Temperature on Chinese Rice Wine Brewing with High Concentration Presteamed Whole Sticky Rice Liu, Dengfeng Zhang, Hong-Tao Xiong, Weili Hu, Jianhua Xu, Baoguo Lin, Chi-Chung Xu, Ling Jiang, Lihua Biomed Res Int Research Article Production of high quality Chinese rice wine largely depends on fermentation temperature. However, there is no report on the ethanol, sugars, and acids kinetics in the fermentation mash of Chinese rice wine treated at various temperatures. The effects of fermentation temperatures on Chinese rice wine quality were investigated. The compositions and concentrations of ethanol, sugars, glycerol, and organic acids in the mash of Chinese rice wine samples were determined by HPLC method. The highest ethanol concentration and the highest glycerol concentration both were attained at the fermentation mash treated at 23°C. The highest peak value of maltose (90 g/L) was obtained at 18°C. Lactic acid and acetic acid both achieved maximum values at 33°C. The experimental results indicated that temperature contributed significantly to the ethanol production, acid flavor contents, and sugar contents in the fermentation broth of the Chinese rice wines. Hindawi Publishing Corporation 2014 2014-01-06 /pmc/articles/PMC3929989/ /pubmed/24672788 http://dx.doi.org/10.1155/2014/426929 Text en Copyright © 2014 Dengfeng Liu et al. https://creativecommons.org/licenses/by/3.0/ This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Research Article Liu, Dengfeng Zhang, Hong-Tao Xiong, Weili Hu, Jianhua Xu, Baoguo Lin, Chi-Chung Xu, Ling Jiang, Lihua Effect of Temperature on Chinese Rice Wine Brewing with High Concentration Presteamed Whole Sticky Rice |
title | Effect of Temperature on Chinese Rice Wine Brewing with High Concentration Presteamed Whole Sticky Rice |
title_full | Effect of Temperature on Chinese Rice Wine Brewing with High Concentration Presteamed Whole Sticky Rice |
title_fullStr | Effect of Temperature on Chinese Rice Wine Brewing with High Concentration Presteamed Whole Sticky Rice |
title_full_unstemmed | Effect of Temperature on Chinese Rice Wine Brewing with High Concentration Presteamed Whole Sticky Rice |
title_short | Effect of Temperature on Chinese Rice Wine Brewing with High Concentration Presteamed Whole Sticky Rice |
title_sort | effect of temperature on chinese rice wine brewing with high concentration presteamed whole sticky rice |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3929989/ https://www.ncbi.nlm.nih.gov/pubmed/24672788 http://dx.doi.org/10.1155/2014/426929 |
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