Comparative evaluation of product quality of rice wine fermented by milled rice and long-grain rice
Fifteen Fengwo rice wine koji samples were collected from Xiaogan Hubei province,and the product quality of rice wine fermented by indica rice and glutinous rice were studied by electronic tongue and colorimeter.Through principal coordinate analysis (PCA),multivariate analysis of variance (MANOVA),and unweighted pairgroup method with arithmetic means (UPGMA),it was found that there were significant taste differences between rice wine fermented by indica rice and glutinous rice (P ＜ 0.05).Meanwhile,astringent,saltiness,sweetness,richness,and aftertaste-A were identified by redundancy analysis (RDA) as key variables significantly associated with the taste profile difference.The results of paired t-test indicated that the relative abundance of astringent,saltiness,sweetness,aftertaste-A,L*,a* and b* of rice wine fermented by indica rice were significantly higher than those by glutinous rice(P ＜ 0.05).The composition of organic acid were determinate by high performance liquid chromatography (HPLC) method.The results showed that citric acid,malic acid,lactic acid and acetic acid were majority of the organic acids in rice wine,and were more abundance in the samples fermented by indica rice compared with glutinous rice.Thus,it could be concluded that the rice wine fermented by glutinous rice had better taste and color quality in comparison with indica rice.
国家科技期刊平台
NSTL
万方数据
维普
