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KMID : 1007520220310101343
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Food Science and Biotechnology
2022 Volume.31 No. 10 p.1343 ~ p.1353
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The effects of an innovative pulping technique of synchronously pulping and gelatinizing treatment on raw materials properties, oenological parameters, fermentation process, and flavor characteristics of glutinous rice wine
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Zhu Wenyou
Tie Yu
Zhu Zhenyu
Yang Yuxia
Feng Shao
Liu Jun
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Abstract
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Liquid-state fermentation has been increasingly applied in the industrial glutinous rice wine (GRW) production. However, products brewed by this emerging technique possess some deficiencies in flavor quality. Therefore, this study firstly developed and optimized an innovative pulping technique by the synchronously pulping and gelatinizing treatment (Process I) to improve GRW flavor quality, and then revealed the influences of Process I on raw materials properties, oenological parameters, fermentation process, and flavor characteristics of GRW. Results show that Process I significantly (p?
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KEYWORD
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Glutinous rice wine, Liquid-state fermentation, Gas chromatography-mass spectrometry (GC?MS), Volatile flavor compound, Response surface methodology
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