The mechanism about the resistant dextrin improving sensorial quality of rice wine and red wine

Abstract

The resistant dextrin was added to rice, red, and white wine, and then the mechanism behind the improvement in appearance, aroma, taste, and flavor were analyzed. Sensory evaluation showed that the organoleptic quality of the rice wine and red wine were improved by adding 5% (wt/vol) resistant dextrin, whereas no significant improvement was noted in the white wine. There were significant negative correlations between viscosity and surface tension in the rice wine and red wine when different concentrations of resistant dextrin (1, 5, 10, 15, and 20% wt/vol) were added but not in the white wine (p < .05). After analyzing the level of polyphenols in wines, resistant dextrin combined with polyphenols was produced and verified. These results indicated that the cause of the decrease in surface tension and increase in viscosity obtained by adding resistant dextrin to rice wine and red wine could be the combination of resistant dextrin with polyphenols, which resulted in an increase in the organoleptic quality of the wines. Practical applications Adding 5% (wt/vol) resistant dextrin to rice wine and red wine might combine with polyphenols in these wines to increase the viscosity and decrease the surface tension and thus ultimately improve the organoleptic quality of the wines. Our results provided basic information for the application of resistant dextrin in food industry.