Effect of High-Temperature Instantaneous Sterilization on the Quality of Rice Wine
Elucidate the effects of instantaneous sterilization at high temperature on pH,total acid,total sugar,alcohol,sensory quality and microbial indexes of vinum under different conditions,so as to provide reference for processing and sterilization of vinum.Rice and traditional Korean rice koji were treated in high temperature sterilization equipment for 2,5 and 8 s and stored.The pH,total acid,total sugar,alcohol content and microbial index of rice wine were determined and sensory evaluation was carried out.The results showed that the optimal condition for high temperature instantaneous sterilization was that 125 ℃ sterilization for 5 s.At this time,the pH,total acid,total sugar and alcohol indexes of rice wine were the best,the internal sterility of rice wine was most ideal,and the sensory evaluation was the best.Rice wine had no obvious sour taste but sweet and delicious,and had light wine flavor and long aftertaste.
rice winehigh temperature instantaneous sterilizationdifferent heating time
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