Effect of addition of wheat kojiqu on brewing and flavor of yellow rice wine

Authors

ZHANG Jing, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China ；National Engineering Laboratory for Cereal Fermentation Technology, Wuxi, Jiangsu 214122 , China
LIU Shuang-ping, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China ；National Engineering Laboratory for Cereal Fermentation Technology, Wuxi, Jiangsu 214122 , China
ZHOU Zhi-lei, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China ；National Engineering Laboratory for Cereal Fermentation Technology, Wuxi, Jiangsu 214122 , China
MAO Jian, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122 , China ；National Engineering Laboratory for Cereal Fermentation Technology, Wuxi, Jiangsu 214122 , China

Abstract

The effect of different amount of wheat koji on conventional physical and chemical parameters, organic acid, free amino acid and volatile composition during yellow rice wine fermentation were studied, and experiment of fermentation was compared with enzyme preparations. The result indicated the amount of wheat koji had significant influence on total acid, amino acid nitrogen, organic acid, free amino acid compounds and volatile flavor compounds, with less influences on pH value and reducing sugar content. The contents of amino acid nitrogen, alcohol, organic acid, free amino acid and volatile flavor compounds in the enzyme fermentation samples were found significantly lower than those in the wheat koji fermented samples, and 64.04 g/L of reducing sugar in the sample was not converted. This showed that enzyme preparation could not replace the role of wheat koji in yellow rice wine fermentation, and the flavor of yellow rice wine could be regulated according to the amount of wheat koji added in actual production. Our results chould provide theoretical support for the role of wheat koji in yellow rice wine brewing.

Publication Date

4-28-2020

First Page

56

Last Page

61

DOI

10.13652/j.issn.1003-5788.2020.04.010

Recommended Citation

Jing, ZHANG; Shuang-ping, LIU; Zhi-lei, ZHOU; and Jian, MAO (2020) "Effect of addition of wheat kojiqu on brewing and flavor of yellow rice wine," Food and Machinery: Vol. 36: Iss. 4, Article 10.
DOI: 10.13652/j.issn.1003-5788.2020.04.010
Available at: https://www.ifoodmm.cn/journal/vol36/iss4/10

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