Research On The Flavor Of Red Glutinous Rice Wine

Red glutinous rice wine is a unique wine from Fujian province. This research paperfocused on the flavor compounds in the Fujian red glutinous rice wine, and tried to find outthe characteristic flavor compounds and analyze the differences between initial wine andcommercial wine, fresh wine and aged wine, traditional wine and light rice wine, Fujianred glutinous rice wine and Shaoxing wheat yellow wine. The emerging mechanism ofthese compounds was also preliminarily studied.The sensory characteristics of19kinds of rice wine samples, including appearance,aroma and taste, were evaluated by five trained panellists, so as to assess the wine quality.Then the basic ingredients were detected, and the results showed that the sugar, alcoholic,nitrogen amino acid, total acid, total ester, total phenolic and the total aldehyde contentwere all relevant to the flavor of rice wine more or less. The sugar, non-sugar solids andthe total phenolic had higher correlations with the flavor which were0.728,0.698and0.512. The research further tried to find out the correlation between flavor and these basicingredients. On this basis, the mineral elements, organic acid and alcohol/ester flavorcompounds were further studied in this research, analyzed the correlation between specificcompounds and the specific flavor.First, the mineral elements were analyzed by inductively coupled plasma massspectrometry (ICP-MS). The results showed that the mineral elements differed in differentwine samples. Those which stored in pottery jar had copious kinds of mineral elements.And the content of calcium, iron, zinc and selenium77were positively correlated with theflavor, while the sodium was negatively correlated with the flavor.Second, the organic acids were measured by high performance liquid chromatography(HPLC).8kinds of organic acid were detected. The highest content of the organic acid waslactic acid, with the citric acid, succinic acid and tartaric acid acted as the main organicacid in wine. Only the overall ratio of them formed the characteristic flavor of rice wine,the single organic acid had low correlation with the flavor.Third, the flavor compounds, such as alcohol and ester and so on, were analyzed bythe gas chromatograph-mass spectrometer (GC-MS). Some were accurate quantitated withthe standard substances, such as ethyl acetate, propyl alcohol, isobutanol, isoamylol,phenethyl alcohol, ethyl lactate and diethyl succinate. The influence of each flavor compounds in wine was measured by the odor activity value (OVA), and the isoamylol,ethyl lactate and diethyl succinate which had high OVA also had high positive correlationwith the flavor, which were0.497,0.468and0.508.Others were semi-quantitated with theinternal standard substance2-octanol. The samples were extracted by liquid-liquidextraction and solid phase micro extraction (SPME). Alcohol and ester compounds weremore extracted through the liquid-liquid extraction, while ester and aromatic compoundswere more extracted through SPME, which affected the frangrance of wine. The resultsshowed that some compounds as ethyl hexanoate, furfural, isoamyl aldehyde,3-hydroxy-2-butanone,5-hydroxymethylfurfural were positively correlated with the flavor,the correlations were0.445,0.383,0.290,0.765and0.586. While some like p-ethanol,2,3-butanediol, γ-butyrolactone and stearyl acetate were negatively correlated with it. Thecorrelations were0.676,0.554,0.528and0.457.Lastly, the different compounds in different wine samples were summarized. In orderto provide the basic flavor information of red glutinous rice wine for the in-depth study.