Preparation And Volatile Profiles Of Chestnut Glutinous Rice Wine And Chestnut Wine

Chestnut is a kind of woody plant food widely grown in China and known as the "king of nuts".Chestnut kernel is a kind of snack food for all ages,in which the percentage of starch content in dry matter is more than 75%.How to take advantage of the high content of starch in chestnut kernel and develop high value-added products are very important for chestnut deep processing.In this study,chestnut in Qianxi county of Hebei province was used as raw materials to produce chestnut-glutinous rice wine and chestnut wine.The volatile profiles of the wines were analyzed by GC-MS,aimed to provide references for the industrial production.The main results obtained are as follows:The chestnut-glutinous rice wine was produced with fresh chestnut and glutinous rice as main raw materials and Anqi Sweet-Fermented-Rice-Koji as fermentation reagent.The process technologies included chestnut baking,glutinous rice cooking,fermentation,bottling and sterilization.The produced chestnut-glutinous rice wine was clear and transparent,sweet and mellow,tasty and refreshing.The optimum condition of chestnut baking was 180? and 20 minutes,the fermentation temperature was 35?,ratio of chestnut homogenates and glutinous rice was 1:3,and fermentation time was 5 days.The volatile compositions in chestnut-glutinous rice wine were extracted by liquid-liquid extraction and analyzed by GC-MS.A total of 54 compounds were detected in the wine and the relative contents were calculated by peak area normalization.Esters and alcohols were proved to be the main flavoring substances in the wine.There were 8 compounds with the relative contents more than 1%,i.e.1,2-malonic acid ester(4.65%),butanoic acid(8.46%),cetyl acetate(12.68%),linoleic acid ethyl ester(32.81%),palmitic acid butyl ester(7.65%),stearyl acid ethyl ester(1.66%),9,12-octadecadienoic acid butyl ester(24.31%),and butyl stearate(1.06%).They accounted for 93.28%of the total contents.Meanwhile,the processing of chestnut wine was investigated in order to find an optimal method to produce a new kind of alcoholic beverage of high quality.Qianxi chestnut was used as the main raw material.The process included chestnuts baking,grinding,saccharification,clarification and centrifugation,ingredient adjusting,fermentation,filtration,bottling and sterilization.During the processing of liquefaction,time was set as 45 min,liquefied dextrose equivalent(DE)was 21%;while in the process of saccharification,time was set as 24h,and saccharification DE was 96%.The optimum fermentation parameters determined by orthogonal experiments were set as follows:temperature of 20?,time of 6d,adjusted sugar content of 22%,and yeast inoculums of 2%.The volatile compositions in chestnut wine were analyzed by GC-MS and a total of 32 compounds were detected in the wine and the relative contents were calculated by peak area normalization.There were 16 compounds with relative contents of more than 1%,i.e.(2R,3R)-(-)-2,3-butanediol(13.35%),1,3-propanediol diacetate(1.53%),methyl-A-L-fucose pyranoside(1.86%),butyric-3-hydroxy ester(2.38%),benzene,ethanol(13.53%),p-hydroxyphenyl ethanol(1.65%),palmitic acid methyl ester(15.06%),palmitic acid(5.10%),sixteen acid ethyl ester(1.94%),linoleic acid methyl ester(2.74%),11-octadecanoic acid methyl ester(13.10%),stearic acid methyl ester C18(1.33%),linoleic acid(1.45%)1-hexyl-2-nitro-cyclohexane(1.32%),linoleic acid ethyl ester(8.39%),and 2,4,6-tribromophenyl acrylate(6.94%).They accounted for 91.67%of the total contents.