title: Characteristics of traditional Chinese shanlan wine fermentation.
abstract: Shanlan rice wine is made by a unique method by removing the saccharified liquid from wine mash constantly since it appeared during saccharification and fermentation. The objective of this study is to find the advantages of this technique of wine making by analyzing data of shanlan wine fermentation. Since the liquid was removed, the mash (rice) bed was fluffier than immersed in the saccharified liquid, under ambient condition constantly and it is favorable for starch degradation. This technique made shanlan rice wine tasted sweet and slightly acidic, lower content of alcohol and higher alcohol than in other non-distilled rice wines.
authors.affiliation: Department of Bioengineering, College of Materials and Chemical Engineering, Hainan University, Haikou 570228, China; Hainan Institute for Low Carbon Development, Haikou 570228, China. Electronic address: eric66@sina.com.
authors.forename: Dongsheng
authors.initials: D
authors.lastname: Yang
authors.affiliation: Department of Bioengineering, College of Materials and Chemical Engineering, Hainan University, Haikou 570228, China.
authors.forename: Xianqun
authors.initials: X
authors.lastname: Luo
authors.affiliation: Department of Bioengineering, College of Materials and Chemical Engineering, Hainan University, Haikou 570228, China.
authors.forename: Xinguang
authors.initials: X
authors.lastname: Wang
mesh_terms: D002681:China; D000431:Ethanol / Q000032:analysis / Q000378:metabolism; D005285:Fermentation; D012275:Oryza / Q000378:metabolism* / Q000382:microbiology; D013213:Starch / Q000378:metabolism; D013649:Taste; D014920:Wine / Q000382:microbiology
chemical_list: D000431:Ethanol; D013213:Starch
keywords: Fermentation; Flavor; Higher alcohol; Saccharification; Shanlan wine