Reducing Biogenic Amines In Chinese Rice Wine By Acid Fermentation Of Lactic Acid Bacteria

Biogenic amine is a common constituent in Chinese rice wine(CRW).It has certain bioactivities at low concentration,but results in undesirable effects on the flavor and comfortableness after drinking CRW if the concentration is too high.Therefore,how to control the concentration of biogenic amines in CRW is a problem faced by CRW industry.In this study,the effect of rice soaking time on biogenic amines of CRW was studied,then the strain without biogenic amines formation was screened and back-added into the fermentation mash.Finally,the effect of the strain on biogenic amines and flavor compounds was explored.This study might provide new insights in CRW production.The main contents and conclusions are as followed:1.The effect of rice soaking time on biogenic amines of CRW was studied.The results showed that the longer the soaking time was,the more biogenic amines were generated in the fermentation mash.Therefore,new steaming technology was used to reduce biogenic amines,which eliminating the rice soaking process.The moisture content of rice was up to 46.50% after the final steaming,which was near that of the traditional soaking technology.The results suggested that the new steaming technology could be applied to CRW brewing process and effectively solve the problem of biogenic amines and the pollution caused by rice soaking water.2.One lactic acid bacteria,Lactobacillus plantarum 14-2-1,without biogenic amines formation was screened to be used in the brewing process of CRW.It also showed the Lactobacillus plantarum 14-2-1 had strong ability of lactic acid production,and high ethanol tolerance which was preferable for CRW brewing.The concentration of biogenic amines containing in CRW was reduced by using the strain.The malt medium was chosen to be the activated culture,and rice medium was chosen to be the expansion medium.The purpose of adding Lactobacillus plantarum 14-2-1 was to provide a low pH for fermentation process and improve the total acids on the premise of not affecting CRW fermentation,and the most appropriate adding amount of Lactobacillus plantarum 14-2-1 expansion culture was 4%.3.Lactobacillus technology(LT),soaking technology(ST)and traditional technology(TT)was tested and compared.Compared to TT and ST,the concentration of biogenic amines in LT was reduced by 27.16% and 20.59% respectively;This increase in the esters made the CRW more soft-tasted and need less aging time;the drinking comfortableness of CRW would be improved with less alcohol;the addition of Lactobacillus plantarum 14-2-1 had no obvious influence on aldehydes and phenols.In conclusion,LT had a certain industrial application value,which could effectively decrease the content of biogenic amines in CRW and reduce the rice soaking water's pollution.