Studies On Analyze And Control In The Flavor And Aroma Of Rice Wine

In order to study the aroma materials of rice wine and the cause of their form, author took detailed analysis on some typical rice wine by using advanced analytical method and instrument. After investigating the exact aromas and the flavor intensity of these materials, the methods of how to control these materials were put forward according to various technologies and different raw material.First, volatile materials of rice wine were measured by Solid-Phase Microextraction and GC/MS.It did not need the process of samples. More over, under the exact chromatogram conditions, the samples were separated well, and the recovery rate was above 94%, so the method was feasible.Second, the organic acids and sugar material were analyzed by HPLC, and the amino acids were identified with amino acid analyzer. The results validated the effect on aroma causing by different technologies and raw material.Using flavor threshold, the flavor intensity were ascertained in this paper. In addition, various rice wine fermented by different technologies and raw material were compared .It was also successful of adding esters-producing yeasts to improve flavor.Lastly, referring to some references, some methods of controlling the flavor of rice wine were brought forward.