Study On The Rapid Fermentation And Function Of Jiang Xiang Rice Wine

Jiang xiang Rice Wine is a kind of traditional low-drinking wine.It is a unique flavor food in South China.Its low alcohol content and rich nutrition are very beneficial to human health.The rapid fermentation method is the most commonly used method in the brewing industry.By controlling the fermentation conditions,rice wine can be kept on the basis of the original flavor,shorten the fermentation cycle,increase equipment utilization,and increase production.During the fermentation process,Saccharomyces cerevisiae can very effectively convert starch,protein and other nutrients into alcohol and other products.1 This project first applied a rapid fermentation method to sensory and sensory evaluation of Jiang xiang rice produced under the action of Saccharomyces cerevisiae using high-quality glutinous rice as its raw material,its alcohol content,total acid,reducing sugar,protein and total sugar.The content was measured.The results showed that the sensory evaluation of the rice wine was good,the grain morphology was relatively complete,the wine flavor was not rich,the taste of the wine was not good,and the content of the protein and reducing sugar was low in the various content indexes.As for the whole rice wine,General quality.2 Then,through the selection of raw materials for wine and distiller's yeast,it was concluded that using glutinous rice as a raw material and fermenting mixed strains will result in a higher quality rice wine.At the same time,four single factors such as fermentation temperature,fermentation time,additive amount,and material-water ratio were analyzed.Then four single factors were measured and analyzed by orthogonal experiment method to obtain the optimal fermentation scheme of Jiang xiang rice wine: fermentation temperature At 30 °C,the amount of addition was 0.5%,the fermentation time was 4 d,and the ratio of feed to water was 1:0.8.Under this process,the production of sweet rice wine is 141.7 mL/100 g,the alcoholicity is 10.1,and the sensory evaluation is 91.This is the most ideal fermentation process for Jiang xiang rice wine.3 Finally,the aroma components,oxidation resistance and fatigue resistance of Jiang xiang rice wine were determined.The results showed that there are about 11 kinds of aroma components in rice wine,among which the most importantcomponents are 1-pentanol and phenethyl alcohol;and Vc In comparison,Jiang xiang rice wine has strong antioxidant activity,and its DPPH clearance rate is 49.65%;Jiang xiang rice wine has certain fatigue resistance,can increase the content of hepatic glycogen,and reduce serum urea nitrogen and serum lactate after exercising.s level.