Forming Mechanism And Controlling Measurement Of Bitterness Rice Wine

In this article, after measured the acrid ingredient in rice perfume type of alcohol inMeiZhou area by gas chromatography, the author discovered the major acrid ingredient areisobutyl alcohol,iso-amyl alcohol,lactic acid,ethyl lactate，etc. The experiment result showthat the producing of the acrid ingredient is relative to the raw material, activator, bakingtemperature, cooking time, zymosis temperature and time, and have optimized theproduction process by several experiments.(1) Have detected the acrid ingredient in yellow wine are isobutyl alcohol、iso-amylalcohol、ethyl lactate by gas chromatography and liquid chromatography measurement.(3) The producing of the acrid ingredient is relative to the raw material, activator, bakingtemperature, cooking time, zymosis temperature and time. During the zymosis process, if addsuitable, can reduce the fusel oil rate in the alcohol.The important sequence of the factors who impact the total fusel oil volume in riceperfume of alcohol are raw material>Add quantity of saccharifying enzyme> Add quantity ofdistiller syeast>Add quantity of protease, the best level of each factor are raw material aswonderful sticky rice, the rate of activator as0.4%, The Add quantity of distiller’s yeast as1×103. the the Add quantity of protease as0. In the product process, the important sequence ofthe factors which impact the total fusel oil volume in rice perfume of alcohol are germiculturetemperature> germiculture time> zymosis time> zymosis temperature. The best level of eachfactor are germiculture temperature as30℃, germiculture time as30h, zymosis time as7days,zymosis temperature as30℃.The bitterness ingredient was produced in the start and end ofprocess. So in the distillation process, if control the start and end of process quality very well,,we can reduce the bitterness ingredient rate(4) During the white alcohol product process, because the impact factors to the qualityare very complex (environment, microorganism, chemical and physics), it’s very difficult tocontrol it by precision. Test it by taste, we can get good performance by hiding the bitternessin rice perfume of alcohol. Erythritol and glycerin are multi-mellow in white alcohol, tastesweet, can use it to hide the bitterness. When the erythritol rate is about0.25%, the alcohol haven’t bitterness and have sweet, the feeling of taste is OK, and have the special perfumefrom rice perfume of alcohol.When increase the alcohol taste feeling and perfume, but if thevolume>0.5%, the alcohol have little sweet, without perfume and impact it’s quality. So ifuse glycerin to hide the bitterness, need to add others perfume material to remedy it’sweakness. Ethanol is the important taste material, it has been reported in lots of articles, ithave a good bitterness hiding performance. When it’s rate is about0.2%, we can’t taste thebitterness, feel sweet and can extend it’s feeling time. But when it’s rate is0.25%, the alcoholis acerbity, poor perfume and appearance is roughness, have lost the style of rice perfume ofalcohol. In all of natural sugar, fruit sugar is the sweetest sugar, it’s sweet degree is1.8X canesugar. Fruit sugar has a good bitterness hiding performance also. When it’s rate is0.5%, wecan’t taste the bitterness and the smell of the alcohol is wonderful.