Effect of Temperature on Chinese Rice Wine Brewing with High Concentration Presteamed Whole Sticky Rice
Joint Authors
Jiang, Lihua
Lin, Chi-Chung
Hu, Jianhua
Zhang, Hong-Tao
Liu, Dengfeng
Xu, Bao-guo
Xu, Ling
Xiong, Weili
Source
Issue
Vol. 2014, Issue 2014 (31 Dec. 2014), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2014-01-06
Country of Publication
Egypt
No. of Pages
8
Main Subjects
Abstract EN
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.
American Psychological Association (APA)
Liu, Dengfeng& Zhang, Hong-Tao& Xiong, Weili& Hu, Jianhua& Xu, Bao-guo& Lin, Chi-Chung…[et al.]. 2014. Effect of Temperature on Chinese Rice Wine Brewing with High Concentration Presteamed Whole Sticky Rice. BioMed Research International،Vol. 2014, no. 2014, pp.1-8.
https://search.emarefa.net/detail/BIM-471324
Modern Language Association (MLA)
Liu, Dengfeng…[et al.]. Effect of Temperature on Chinese Rice Wine Brewing with High Concentration Presteamed Whole Sticky Rice. BioMed Research International No. 2014 (2014), pp.1-8.
https://search.emarefa.net/detail/BIM-471324
American Medical Association (AMA)
Liu, Dengfeng& Zhang, Hong-Tao& Xiong, Weili& Hu, Jianhua& Xu, Bao-guo& Lin, Chi-Chung…[et al.]. Effect of Temperature on Chinese Rice Wine Brewing with High Concentration Presteamed Whole Sticky Rice. BioMed Research International. 2014. Vol. 2014, no. 2014, pp.1-8.
https://search.emarefa.net/detail/BIM-471324
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-471324