title: Innovation Chinese rice wine brewing technology by bi-acidification to exclude rice soaking process.
abstract: As a traditional fermented alcoholic beverage of China, Chinese rice wine (CRW) had a long history of more than 5000 years. Rice soaking process was the most crucial step during CRW brewing process, because rice soaking quality directly determined the quality of CRW. However, rice soaking water would cause the eutrophication of water bodies and waste of water. The longer time of rice soaking, the higher the content of biogenic amine, and it would have a huge impact on human health. An innovation brewing technology was carried out to exclude the rice soaking process and the Lactobacillus was added to make up for the total acid. Compared to the traditional brewing technology, the new technology saved water resources and reduced environmental pollution. The concentration of biogenic amine was also decreased by 27.16%, which improving the security of the CRW. The esters increased led to more soft-tasted CRW and less aging time; the quality of CRW would be improved with less alcohol.
authors.affiliation: National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
authors.forename: Xiao Lu
authors.initials: XL
authors.lastname: Wei
authors.affiliation: National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Research Center of Chinese Rice Wine, Shaoxing, Zhejiang 31200, China.
authors.forename: Shuang Ping
authors.initials: SP
authors.lastname: Liu
authors.affiliation: Shanghai Jinfeng Wine Co., Ltd., Shanghai 200063, China.
authors.forename: Jian Shen
authors.initials: JS
authors.lastname: Yu
authors.affiliation: Jiangsu Hengshun Vinegar Industry Co., Ltd., Zhenjiang 212043, PR China.
authors.forename: Yong Jian
authors.initials: YJ
authors.lastname: Yu
authors.affiliation: Jiangsu Hengshun Vinegar Industry Co., Ltd., Zhenjiang 212043, PR China.
authors.forename: Sheng Hu
authors.initials: SH
authors.lastname: Zhu
authors.affiliation: National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Research Center of Chinese Rice Wine, Shaoxing, Zhejiang 31200, China.
authors.forename: Zhi Lei
authors.initials: ZL
authors.lastname: Zhou
authors.affiliation: Shanghai Jinfeng Wine Co., Ltd., Shanghai 200063, China.
authors.forename: Jian
authors.initials: J
authors.lastname: Hu
authors.affiliation: National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Research Center of Chinese Rice Wine, Shaoxing, Zhejiang 31200, China. Electronic address: maojian@jiangnan.edu.cn.
authors.forename: Jian
authors.initials: J
authors.lastname: Mao
mesh_terms: D000143:Acids / Q000737:chemistry*; D001679:Biogenic Amines / Q000032:analysis; D019149:Bioreactors; D002681:China; D004787:Environmental Pollution / Q000517:prevention & control; D004952:Esters / Q000032:analysis; D000431:Ethanol / Q000032:analysis; D005285:Fermentation; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000254:growth & development / Q000378:metabolism; D012275:Oryza / Q000737:chemistry* / Q000382:microbiology; D013227:Steam; D013997:Time Factors; D014867:Water / Q000737:chemistry*; D014920:Wine / Q000032:analysis*; D015003:Yeasts
chemical_list: D000143:Acids; D001679:Biogenic Amines; D004952:Esters; D013227:Steam; D014867:Water; D000431:Ethanol
keywords: Biogenic amine; Brewing; Chinese rice wine; Lactobacillus; Rice soaking process