Preparation and volatile flavor components of clear juice type rice wine
A clear juice type rice wine was developed using glutinous rice,purple potato and rose as main ingredients,and the preparation process con-ditions of the clear juice type rice wine were optimized by single-factor and orthogonal experiments.The volatile flavor substances of the rice wine were detected by head space solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS),the physicochemical and mi-crobiological indexes of the rice wine were determined with reference to national standards.The results showed that on the basis of glutinous rice 100.0 g and pure water 100 ml,the optimal preparing process conditions of the rice wine were obtained as follows:purple potato 60.0 g,rose 1.2 g,sweet Jiuqu 0.8 g,constant fermentation at 30 ℃ for 48 h.A total of 23 volatile flavor substances were identified in the rice wine,including 5 alcohols,8 esters,1 olefins,2 carboxylic acids,2 ketones and 5 other substances.The total acid content of the rice wine was 0.25 g/100 g,the reducing sugar content was 2.51 g/100 g,the protein content was 3.26 g/100 g,the alcohol content was 7.18％vol,the total number of colonies was 9 CFU/g,and col-iform bacteria were not detected.The sensory score of the rice wine was 83 points,with a clear purple colour,a blend of rice and mellow aromas with rose,a delicate and soft taste,and a harmonious sweet and sour taste.
clear juice type rice winepreparation processvolatile flavor componentHS-SPME-GC-MS
NETL
NSTL
万方数据
维普
