title: Research progress on the brewing techniques of new-type rice wine.
abstract: As a traditional alcoholic beverage, Chinese rice wine (CRW) with high nutritional value and unique flavor has been popular in China for thousands of years. Although traditional production methods had been used without change for centuries, numerous technological innovations in the last decades have greatly impacted on the CRW industry. However, reviews related to the technology research progress in this field are relatively few. This article aimed at providing a brief summary of the recent developments in the new brewing technologies for making CRW. Based on the comparison between the conventional methods and the innovative technologies of CRW brewing, three principal aspects were summarized and sorted, including the innovation of raw material pretreatment, the optimization of fermentation and the reform of sterilization technology. Furthermore, by comparing the advantages and disadvantages of these methods, various issues are addressed related to the prospect of the CRW industry.
authors.affiliation: The State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China.
authors.forename: Aiquan
authors.initials: A
authors.lastname: Jiao
authors.affiliation: The State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China.
authors.forename: Xueming
authors.initials: X
authors.lastname: Xu
authors.affiliation: The State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China. Electronic address: jinlab2008@yahoo.com.
authors.forename: Zhengyu
authors.initials: Z
authors.lastname: Jin
mesh_terms: D005285:Fermentation; D012275:Oryza / Q000737:chemistry*; D013242:Sterilization / Q000379:methods*; D014920:Wine / Q000032:analysis*
keywords: Brewing technology; Chinese rice wine; Optimization of fermentation; Pretreatment of uncooked materials; Sterilization technology