Research On Formation Mechanism And Controlling Measuresment Of Dizzying Ingredients In Rice-wine

This paper apply the Gas chromatography to detecting the microconstituents in10Rice-flavor liquors of Meizhou District in Guangdong Province. As well asapplying the chemical method to detect total acid content that the main ingredientswhich leading body at a higher level are affected by fusel oil, aldehydes and acidesters balance etc. The experiment indicates that those material come into being isclosely related to raw material, distiller’s yeast, cultivation temperature,cultivationtime, fermentation temperature, fermentation time, distilling, blend control andother condition. The manufacturing technique is optimized in this experiment.We apply the Gas chromatography to detecting the ingredients which leadingbody at a higher level in Rice-flavor liquors of Meizhou District mainly includefusel oil, aldehydes material, ester material and acid.From the generation mechanism of fusel oil and aldehydes material we can drawthat the formation of those material in Rice-flavor liquors which leading body at ahigher level is closely related to the raw material, distiller’s yeast, cultivationtemperature, fermentation temperature and time, distilling etc.The major factor which lead body at a higher level in Rice-flavor liquors ishigher alcohols content, aldehyde content and proportions of acid ester. Theexperiment in this chapter through researching the usage amount, cultivationtemperature, cultivation time, fermentation temperature and time and other factors ofraw material, barm, yeast inoculum size, glucoamylase and protease which affect thetotal amount of fusel oil, aldehydes and ester to control the formation of the materialthat lead body at a higher level. Through the experiment in this chapter we can drawthat we should control the protein content of raw material, choose lively bacteria, addsuitable distiller’s yeast, control the temperature and time of cultivation as well asfermentation, notice the duration and degree of heating on distillation process. Thenwe should break off both ends. Through these two experiments we can work out thatthe fusel oil content is affected mostly from raw material, glucoamylase amount,bacteria amount to protease amount. The best combination is that choose the whitening sticky rice as raw material, add4per thousand of distiller’s yeast,1thousand glucoamylase and0proteases. In this combination we should make sure thecultivation temperature is greater than cultivation time, then the fermentation time,certainly the fermentation temperature at last. Therefore according to the variouselements at highest level, we can select the best combination is that when thecultivation temperature reach30degree centigrade, the cultivation time last30hours,the fermentation temperature get to30degree centigrade, the fermentation time last7days at least.we can conclude that control the material come into being which lead body at ahigher level from the production process through researching the usage amount,cultivation temperature, cultivation time, fermentation temperature and time and otherfactors of raw material, barm, yeast inoculum size, glucoamylase and protease whichaffect the total amount of fusel oil, aldehydes and ester. The phenomena have beenrestrained that when we drink the distilled wine and feel dizzy by means of blending,adjusting the acid esters balance. The vinosity of commonage products has beenpromoted. It tastes pure, mild, smoothly and less foreign flavor. Acid is the maincoordinate component which influence widely and abundantly.