title: Effect of temperature on Chinese rice wine brewing with high concentration presteamed whole sticky rice.
abstract: Production of high quality Chinese rice wine largely depends on fermentation temperature. However, there is no report on the ethanol, sugars, and acids kinetics in the fermentation mash of Chinese rice wine treated at various temperatures. The effects of fermentation temperatures on Chinese rice wine quality were investigated. The compositions and concentrations of ethanol, sugars, glycerol, and organic acids in the mash of Chinese rice wine samples were determined by HPLC method. The highest ethanol concentration and the highest glycerol concentration both were attained at the fermentation mash treated at 23 °C. The highest peak value of maltose (90 g/L) was obtained at 18 °C. Lactic acid and acetic acid both achieved maximum values at 33 °C. The experimental results indicated that temperature contributed significantly to the ethanol production, acid flavor contents, and sugar contents in the fermentation broth of the Chinese rice wines.
authors.affiliation: Key Laboratory of Industrial Advanced Process Control for Light Industry of Ministry of Education, Jiangnan University, Wuxi 214122, China.
authors.forename: Dengfeng
authors.identifier: 0000-0002-6193-6641
authors.initials: D
authors.lastname: Liu
authors.affiliation: Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China.
authors.forename: Hong-Tao
authors.initials: HT
authors.lastname: Zhang
authors.affiliation: Key Laboratory of Industrial Advanced Process Control for Light Industry of Ministry of Education, Jiangnan University, Wuxi 214122, China.
authors.forename: Weili
authors.initials: W
authors.lastname: Xiong
authors.affiliation: Shaoxing Nverhong Wine Company Limited, Shangyu, Zhejiang 312000, China.
authors.forename: Jianhua
authors.initials: J
authors.lastname: Hu
authors.affiliation: Key Laboratory of Industrial Advanced Process Control for Light Industry of Ministry of Education, Jiangnan University, Wuxi 214122, China.
authors.forename: Baoguo
authors.initials: B
authors.lastname: Xu
authors.affiliation: Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China.
authors.forename: Chi-Chung
authors.initials: CC
authors.lastname: Lin
authors.affiliation: Key Laboratory of Industrial Advanced Process Control for Light Industry of Ministry of Education, Jiangnan University, Wuxi 214122, China.
authors.forename: Ling
authors.initials: L
authors.lastname: Xu
authors.affiliation: Key Laboratory of Industrial Advanced Process Control for Light Industry of Ministry of Education, Jiangnan University, Wuxi 214122, China.
authors.forename: Lihua
authors.initials: L
authors.lastname: Jiang
mesh_terms: D002264:Carboxylic Acids / Q000378:metabolism; D002681:China; D000431:Ethanol; D005285:Fermentation; D005990:Glycerol / Q000378:metabolism; D012275:Oryza / Q000378:metabolism*; D012441:Saccharomyces cerevisiae / Q000378:metabolism; D013696:Temperature; D013997:Time Factors; D014920:Wine
chemical_list: D002264:Carboxylic Acids; D000431:Ethanol; D005990:Glycerol