糯米酒发酵条件的优化及品质评价
Optimization of fermentation conditions and quality evaluation of glutinous rice wine.
作者信息
Suo Andi, Wu Caie, Fan Gongjian, Li Tingting, Wu Fangfang, Cong Kaiping
机构信息
College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, 210037 Jiangsu China.
Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing, 210037 Jiangsu China.
出版信息
J Food Sci Technol. 2024 Jun;61(6):1138-1147. doi: 10.1007/s13197-024-05934-0. Epub 2024 Feb 7.
UNLABELLED
The present study was conducted to optimize fermentation conditions for preparation of Glutinous Rice Wine (CRW). The dynamic changes of main substances in the liquor during fermentation process, aroma components, biologically active substances and antioxidant capacity in the CRW after 6 months of aging were tested. The results showed that under optimized conditions, the yield and alcohol content of wine was 44.97 and 20.00%, respectively. After aging, 64 aroma components were detected in the wine, mainly alcohols and esters. The alcohol content of the CRW was 14.8%. Polyphenols and flavonoids reached 0.23 g/L and 0.037 g/L respectively. Furthermore, the CRW had an excellent free radical scavenging ability.
SUPPLEMENTARY INFORMATION
The online version contains supplementary material available at 10.1007/s13197-024-05934-0.
未标注
本研究旨在优化糯米酒（CRW）制备的发酵条件。测试了发酵过程中酒中主要物质的动态变化、陈酿6个月后CRW中的香气成分、生物活性物质和抗氧化能力。结果表明，在优化条件下，酒的产量和酒精含量分别为44.97%和20.00%。陈酿后，酒中检测到64种香气成分，主要为醇类和酯类。CRW的酒精含量为14.8%。多酚和黄酮类物质分别达到0.23 g/L和0.037 g/L。此外，CRW具有优异的自由基清除能力。
补充信息
在线版本包含可在10.1007/s13197-024-05934-0获取的补充材料。
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