Effect of wormwood on the quality of rice wine and optimization of fermentation technology for wormwood rice wine by response surface methodology
Using glutinous rice as the raw material,wormwood rice wine was prepared through composite fermenta-tion with selected wormwood and sweet wine koji.By measuring the pH value,total sugar,amino acids,and antioxi-dant properties of mugwort rice wine,the quality changes of the rice wine brewed with mugwort were explored.The experimental results showed that compared to ordinary rice wine,the pH value of wormwood rice wine remained un-changed,and the sugar content,antioxidant properties,and other factors were greatly increased.The overall amino acid content remained unchanged,but the content of essential amino acids increased.This indicates that adding wormwood fermentation to rice wine is beneficial for improving the quality of rice wine.Through single factor and re-sponse surface methodology experiments,the optimal fermentation process for wormwood rice wine was studied as follows:wormwood extract 0.17 g/mL,yeast inoculation 1.41 g,and fermentation time 34 h.The antioxidant activity of rice wine was 53.58%.
万方数据
维普
