文献类型：期刊文献

英文题名：Effect of baking technique for rice wine production and the characteristics of baked rice wine

作者：Wang, Xiaoyu[1];Tian, Rungang[1];Yang, Huanyi[1];Shen, Chi[1];Han, Xueyuan[1]

机构：[1]Shaoxing Univ, Sch Life Sci, Shaoxing 312000, Zhejiang, Peoples R China

年份：2022

卷号：102

期号：4

起止页码：1498

外文期刊名：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

收录：SCI-EXPANDED(收录号：WOS:000690990300001)、、Scopus(收录号：2-s2.0-85113785471)、WOS

基金：All authors whose names appear in this paper have contributed sufficiently to this work. This work was supported by the General program of the Education Department of Zhejiang Province (Y202044419) and the Scientific Research Start-up Fund of Shaoxing University (20195006).

语种：英文

外文关键词：baked rice; rice wine; fermentation; chemical composition; physicochemical characteristics

外文摘要：BACKGROUND Driven by the requirement to reduce the emission of wastewater in the brewing process, it is necessary to improve and innovate the fermentation technology of Chinese rice wine. In this study, the baking technique used to brew rice wine was explored. RESULTS Rice wine was brewed based on baked glutinous rice undergoing different high-temperature stages, designated as baked rice wine (BRW1, BRW2 and BRW3). X-ray diffraction and Fourier transform infrared analysis revealed that baking treatment under 110 degrees C 0.5 h + 170 degrees C 30 min relatively changed the crystal properties and short-range molecular order of starch. Compared with the traditional rice wine (RW) from steamed rice, the alcohol content in BRWs was nearly twice that of RW, especially in BRW3. The contents of protein, ascorbic acid and total phenols in BRWs were significantly higher than that in RW. Besides, BRWs presented more abundance in the contents of volatile compounds, free amino acids and certain organic acids, including volatile esters and alcohols and 17 amino acids, which would give rice wine a pleasant aroma and a more comprehensive taste. Furthermore, analysis of the antioxidant capacity indicated a functional difference between RW and BRWs. CONCLUSION It was feasible to produce rice wine using baked rice. The baking method allowed for several advantages, including the improvement of alcohol yield, fermentation efficiency, new typicality and stronger antioxidant capacity. This work is expected to provide a foundation for related research. (c) 2021 Society of Chemical Industry.