Orthogonal Optimization of Fermentation Process and Antioxidant Study of Mugwort Rice Wine
Using round glutinous rice as the main raw material and adding mugwort powder,a rice wine with mugwort fragrance and medicinal value was developed through fermentation under the action of koji.Using sensory evaluation as an indicator,the optimal fermentation process for mugwort rice wine was determined through single factor and orthogonal experiments.The results showed that the wormwood rice wine brewed under the conditions of steaming time of 24 minutes,adding 0.60％koji,adding 0.50％wormwood powder,adding 50％water,and fermentation time of 5 days had a white color with a slight green color,clear,transparent,shiny,rich aroma,complete body,and mellow softness.The sensory score was 88.10 points,the alcohol content was 9.2％vol,the soluble solid content was 20.90％,the total acid content was 0.92 g/100 g,the total flavonoid content was 0.168 mg/g,and the total polyphenol content was 1.389 mg/g.The order of antioxidant research clearance ability was:ABTS+·＞DPPH·>·OH＞O2-·.This provides a theoretical basis for the research of rice wine,expands the application scope of mugwort,enriches the categories of rice wine,and has good market prospects.
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