Abstract
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.
Highlights
Chinese rice wine, a natural and nondistilled wine, is very popular in China and its market is speedily increasing [1]
As ethanol is the main product of Chinese rice wine, exploring the effect of temperature on ethanol production is necessary for optimizing rice wine fermentation
The results suggest that glucose should not be the main sugar used by Saccharomyces cerevisiae Su-25 and other microbial cells to produce ethanol and acids during Chinese rice wine fermentation
Summary
A natural and nondistilled wine, is very popular in China and its market is speedily increasing [1]. As the concentration of presteamed rice and wheat in mash is very high (can be as high as 45%), the SSF and SSSLF process may decrease yeast cell growth inhibition with high sugar concentration and facilitate ethanol production in Chinese rice wine brewing. Due to the increasingly recognized importance of sugars and acids and their relationship to wine quality, it is important to investigate the effect of temperature on the yeast fermentation, organic acid, and glycerol compound during Chinese rice wine brewing. The results of the study contributed significantly to the understanding of the role of temperature in ethanol, organic acids, glycerol, and sugars kinetics during Chinese rice wine brewing and provided useful information to improve the quality of Chinese rice wine
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