Effect of baking technique for rice wine production and the characteristics of baked rice wine

Wang, Xiaoyu; Tian, Rungang; Yang, Huanyi; Shen, Changwei; Han, Xueyuan

doi:10.1002/jsfa.11484

Cited by 9 publications

(7 citation statements)

References 30 publications

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“…However, compared with cooking, the CRW made from puffed glutinous rice has lower content of amino acids and alcohols . Compared with traditional CRW, baked rice wine contains more alcohol, esters, protein, ascorbic acid, amino acids, and total phenols . Enzymatic extrusion-processed CRW contains more reducing sugars and amino acids .…”

Section: Brewing Of Crwmentioning

confidence: 99%

“…85 Compared with traditional CRW, baked rice wine contains more alcohol, esters, protein, ascorbic acid, amino acids, and total phenols. 86 Enzymatic extrusion-processed CRW contains more reducing sugars and amino acids. 87 Compression bulking techniques may reduce the nutrients in CRW, but baking and enzymatic decompression methods can increase the protein and amino acid content.…”

Section: Brewing Of Crwmentioning

confidence: 99%

“… a /: not found in references. Flavor compounds in CRW were obtained from references , , , , , , , , , , and . Aroma description and threshold were obtained from references , , , − , , , , , , , and − . …”

Section: Introductionmentioning

confidence: 99%

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Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process

Mao,

Yue,

et al. 2023

ACS Omega

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Chinese rice wine (CRW) is a traditional and unique alcoholic beverage in China, favored by many consumers for its rich aroma, unique taste, and complex ingredients. Its flavor is primarily composed of volatile and nonvolatile compounds. These flavor compounds are partly derived from grains and starters (Qu), while the other part is produced by microbial metabolism and chemical reactions during the brewing process. Additionally, ethyl carbamate (EC) in CRW, a hazardous chemical, necessitates controlling its concentration during brewing. In recent years, numerous new brewing techniques for CRW have emerged. Therefore, this paper aims to collect aroma descriptions and thresholds of flavor compounds in CRW, summarize the relationship between the brewing process of CRW and flavor formation, outline methods for reducing the concentration of EC in the brewing process of CRW, and summarize the four stages (pretreatment of grains, fermentation, sterilization, and aging process) of new techniques. Furthermore, we will compare the advantages and disadvantages of different approaches, with the expectation of providing a valuable reference for improving the quality of CRW.

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Section: Brewing Of Crwmentioning

confidence: 99%

Section: Brewing Of Crwmentioning

confidence: 99%

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Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process

Mao,

Yue,

et al. 2023

ACS Omega

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“…Building upon a previous study that demonstrated enhanced alcohol yield, fermentation efficiency, and antioxidant capacity of rice wine when fermented with baked glutinous rice, 5 this study aims to explore the potential advantages of employing baked red kojic rice for fermenting red starter wine. The appropriate baking temperature for red kojic rice was initially determined based on key enzyme activities and structural characteristics of starch granules post‐baking.…”

Section: Introductionmentioning

confidence: 99%

Influence of different baking temperatures of red kojic rice on the physicochemical properties, antioxidant capacity, and functional components of red starter wine

Han,

Shen,

Wang

et al. 2024

J Sci Food Agric

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BackgroundTo improve the quality of red starter wine, this study explored the effects of baking red kojic rice at varying temperatures on the physicochemical characteristics of red starter wine. Baking was predicated on understanding crucial enzyme activities and starch granule structure of red kojic rice at 75 °C, 95 °C and 105 °C, leading to the production of three red starter wine variants (BHQW1, BHQW2, BHQW3).ResultsThe results revealed an increased alcohol (increase 0.50%), total sugar (increase 0.14 g L‐1), and total acid (increase 0.54 g L‐1) content in red starter wine fermented using baked red kojic rice compared to the control group (wine fermented with unbaked rice, HQW). Furthermore, both the 105 °C baked red kojic rice and its resulting BHQW3 demonstrated significantly higher red color values than HQW (increase 2.03 U g‐1, 0.15 U mL‐1, respectively) . The highest lovastatin content presented in red kojic rice baked at 105 °C and its corresponding fermented wine (1420.63±507.9 μg g‐1 and 3368.87±228.16 μg L‐1, respectively). Additionally, BHQW groups displayed higher total flavonoids and phenols content than HQW. In antioxidant capacity, all BHQW groups showed stronger overall antioxidant capacity than HQW. The determination of volatile components revealed the highest content of volatile compounds in BHQW2 (2621.19±548.24 μg L‐1) and significantly higher volatile esters in BHQW1 (254.46±16.63 μg L‐1). Moreover, 16 volatile compounds were identified only in BHQW groups, including isoamyl caprylate, 2‐ethylhexyl alcohol and benzaldehyde etc.ConclusionThe above findings suggested that the baking technique of red kojic rice could enhance the quality of red starter wine through enhancing antioxidant properties, increasing functional components, and enriching volatile flavor compounds, thus providing a foundation for new techniques in red starter wine production.This article is protected by copyright. All rights reserved.

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“…The primary raw materials for huangjiu production are rice, wheat, and wheat bran. In the pretreatment stage, the rice starch of steamed rice is enzymatically hydrolyzed and saccharified; 8 huangjiu is subsequently endowed with plentiful polysaccharides, oligosaccharides, proteins, amino acids, and flavor substances in the low‐temperature and long‐term fermentation by a unique variety of species (including Aspergillus spp., Rhizopus spp., Fusarium , Mucor , Bacillus , Saccharopolyspora , lactic acid bacteria and yeasts) 9 . Huangjiu is frequently ingested as an auxiliary medicine, which has potential applications in human health, although this has not been confirmed by research.…”

Section: Introductionmentioning

confidence: 99%

Alleviation of loperamide‐induced constipation with sticky rice fermented huangjiu by the regulation of serum neurotransmitters and gut microbiota

et al. 2022

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BACKGROUND: Huangjiu is an important component of traditional fermented food. It is produced by cereal fermentation. Sticky rice fermented huangjiu is an abundant source of polysaccharides, oligosaccharides, proteins, amino acids, and flavor compounds (POPAF), and it has been used as a dietary supplement and pharmaceutical ingredient. The purpose of this study is to explore the alleviation of constipation using sticky rice fermented huangjiu, with the aim of providing a basis for the nutritional treatment of constipation.RESULTS: Sticky rice fermented huangjiu was more effective in the alleviation of constipation than same concentration of ethanol treatment on serum neurotransmitters, gut microbiota, and intestinal metabolites in this 17 days constipation mouse model. Compared with ethanol treatment, the administration of sticky rice fermented huangjiu to constipated mice increased gastrointestinal motility. It alleviated the decrease in motilin (27.94%), substance P (13.85%), gastrin (63.46%), 5-hydroxytryptamine (4.55%), and short-chain fatty acid (19.80%) levels, and alleviated the increase in somatostatin levels (9.54%). Furthermore, the administration of sticky rice fermented huangjiu regulated the microbiota-mediated gut ecology through alterations in the characteristic taxa.CONCLUSION: The results reveal that sticky rice fermented huangjiu may alleviate loperamide-induced constipation by the regulation of serum neurotransmitters and gut microbiota. These findings reveal that huangjiu is endowed with many functional components by cereal fermentation, and the bioactive substances in huangjiu can be separated and applied for medical treatment or diet therapy in the future.

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Effect of baking technique for rice wine production and the characteristics of baked rice wine

Cited by 9 publications

References 30 publications

Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process

Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process

Influence of different baking temperatures of red kojic rice on the physicochemical properties, antioxidant capacity, and functional components of red starter wine

Alleviation of loperamide‐induced constipation with sticky rice fermented huangjiu by the regulation of serum neurotransmitters and gut microbiota

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