Study On Rice Wine Fermentation With Adding Apple Juice And Its Flavor Using Ultra High Pressure Treatment

Rice wine as the oldest and unique wine in China,has a profound cultural background and very important science and technology value.For the lack of high-tech and new products in rice wine industry at present,new product should be developed which suited the tide and morden taste.The polished rice and apple juice were mixed and used as materials for ferment wine in this research,and using the yeast which has been used for fruit wine as the fermenting strain.The yeast species, the amount of yeast and the apple juice adding volume were the important aspects to carry on the condition optimization.The alteration of apple rice wine was researched under the different ultra-high pressure process condition from the pressure and time by the methods of sensory analysis and Quantitative descriptive analysis.The research conclusions were as follows:1.The most superior LALVIN2323 was selected for the fermentation,and the inoculation of LALVIN2323 was 0.05%.2.Comparing the fermentation quality of apple rice wines with different amount of apple puree,the optimum scope of apple puree addition was from 15%to 20%.3.Under 250MPa,5min treated condition,the bacteria and saccharomyces in wine had not been detected.4.The ultra-high pressure processing apple rice wines were judged by assessors. The sensory analysis result was that,being treated with 300MPa for 15min,the wine had been has the highest score.Through the variance analysis,the sample difference was remarkable,but the difference between original wine and the 500MPa processing was not remarkable,the difference between the original wine and 5min processing was not remarkable,the difference between 15min and 25min processing was not remarkable.5.Description quantitative analysis was carried out on rice wine sensory analysis of apple rice wine.The QDA radar maps of different pressures and different time treated were established on.7.The volatile substances detection of apple rice wine has showed that,the aspect of the ultra-high pressure to the aroma substances is mainly on the increase of esters, alcohols and the reduction of acids,and other material changes have little effect on the overall aroma.300MPa and 15min was considered as the optimum conditions for the ester synthesis.15 kinds of characteristics aroma components in apple rice wine were initially identified.They were Ethyl acetate,Propanoic acid,ethyl ester,Butanoic acid, ethyl ester,1-Butanol,3-methyl-,acetate,Hexanoic acid,ethyl ester,Octanoic acid, ethyl ester,Butanedioic acid,diethyl ester,Benzeneacetic acid,ethyl ester,1-Butanol, 1-Hexanol,β—Phenylethyl Alcohol,Acetic acid,Butyric acid,Hexanoic acid and Benzaldehyde respectivelly.Through the characteristics of aroma ingredients contrasting,300MPa,15min were identified the most conducive condition to improve the apple rice wine aroma.