RSM optimization of fermentation technology of yellow wine produced from Millets rice (containing Daylily and Agaricus blazei Murr) and analysis of volatile aroma constituents and amino acid contents by GC-MS and HPLC.

The fermentation process was carried out with varied input variables, and all the models showed significant -values for interaction of variance (<0.05). Millet rice yellow wine with ethanol yield of 15.68%, /v was produced at an optimized temperature of 32 °C, yeast addition quantity of 9%, and time of 41 days. The volatile compounds in millet rice wine were analyzed by gas chromatography coupled with mass spectrometry (GC/MS). Amino acid components in yellow wines were analyzed by high performance liquid chromatography (HPLC). Ten, twelve and sixteen volatile compounds were detected in wines in fermentation time of 41, 55 and 70 days, respectively. HPLC shows that the content of amino acids in rice wine is not only the highest, but also has 20 kinds, including 8 kinds of essential amino acids for human body. The difference in volatile components and amino acids composition greatly contribute to the flavor of the wine.