Analysis of the flavour components, total phenolic content and antioxidant capacity between rice wine from two raw rice and starters

Abstract

SummaryDifferent raw rice and starters will affect the quality of Chinese rice wine (CRW). This study focused on the quality (flavour components, total phenolic content and antioxidant capacity) between Hong Qu japonica rice wine and Wheat Qu glutinous rice wine. Free amino acids and volatile compounds were analysed respectively. Total phenolic content was compared using Folin–Ciocalteu methods and antioxidant activity using DPPH, ABTS+ and FRAP methods. The results indicated that total free amino acid content of CRW ranged from 0.959 ± 0.09 to 3.229 ± 0.24 g L−1. About 65 volatile compounds were obtained in wine samples, mainly including alcohols, esters, aldehydes, acids, phenols and ethers. Isopentanol, isobutanol, phenylethyl alcohol, ethyl lactate, diethyl succinate, benzaldehyde, furfural and 2,4‐ditert‐butylphenol were the prominent aroma components in samples. Total phenolic content in samples ranged from 0.27 ± 0.00 to 0.45 ± 0.01 mg GAE mL−1. Experimental samples showed different radical scavenging capacity and ferric‐reducing capacity. These results proved that japonica rice wine with Hong Qu had abundant flavour components and strongest antioxidant capacity, the brewing raw material can be better developed in the production of CRW.