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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...

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Autores principales: Liu, Dengfeng, Zhang, Hong-Tao, Xiong, Weili, Hu, Jianhua, Xu, Baoguo, Lin, Chi-Chung, Xu, Ling, Jiang, Lihua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2014
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.
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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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