EFFECTS OF THE COOKING PROCESS ON THE CHARACTERISTICS OF AROMATIC RED RICE WINE

Fermentation tests were performed with cooked and/or uncooked, polished aromatic red rice (Oryza sativa var. Indica, Tapol) and aromatic red rice bran using compressed baker's yeast and a preparation of glucoamylase produced by Rhizopus, sp. as saccharifying agent. The quality in terms of both aroma and taste of the red rice wine made with uncooked, unpolished aromatic red rice was much higher than that of rice wine made with cooked, unpolished aromatic red rice. However, the bran fraction of aromatic red rice was fairly resistant to the cooking process and this fraction was hardly affected or degraded by the cooking process. Furthermore, the bran fraction improved the quality of rice wine made from mash that contained cooked, polished rice which had a rather lower-quality aroma. In red rice wine brewing, the polished rice fraction of aromatic red rice may suffer from undesirable effects during the cooking process.     

EFFECTS OF β-GLUCOSIDASE ACTIVITY ON THE CHARACTERISTICS OF AROMATIC RED RICE WINE

The pigment in the bran layer of aromatic red rice (Oryza sativa var. Indica, Tapol) is rather stable, has a characteristic red color just like that of grape wine and has a peak of absorbance at 530 nm at an acidic pH. A commercial saccharifying agent, glucoamylase AN-2, produced by Aspergillus niger was fractionated to separate glucoamylase and β-glucosidase activities by column chromatography on CM Sephadex C-50. The red rice wine made from uncooked, unpolished aromatic red rice using the fractionated, β-glucosidase-free preparation of glucoamylase had a characteristic red color. By contrast, red rice wine made with glucoamylase AN-2, which contained β-glucosidase activity, was inferior in color. The red pigment of aromatic red rice wine was decolorized and glucose originating from the red pigment was released by enzymatic digestion with the fractionated preparation of β-glucosidase. The partial decolorization of aromatic red rice wine was ascribed to the enzymatic action of β-glucosidase that was present in glucoamylase AN-2. Thus β-glucosidase activity has an undesirable effect on the brewing of aromatic red rice wine.     

PRODUCTION AND CHARACTERISTICS OF RED RICE SAKE

Red rice sake was efficiently produced from unpolished red rice without cooking by use of rice koji prepared with shochu koji mold, Aspergillus kawachii, as saccharifying agent. A comparative study was made of red rice sake made with rice koji and red rice wine made with a preparation of glucoamylase known as Sumizyme. Red rice sake contained about 13% ethanol and its acidity was 8.6. Large amounts of volatile compounds, such as isobutyl alcohol and ethyl acetate, were found in the red rice sake. The red color of the red rice sake was more intense than that of the red rice wine. The quality of red rice sake was better than that of red rice wine, as assessed by gas chromatography, spectrophotometric analysis and organoleptic testing. In accordance with the traditional method for sake brewing, red rice, rice koji and tap water were added to the initial mash. The red color of the red rice sake made with these additions was more intense than that of red rice sake made without these additions. The rice wine was somewhat improved by these additions, as assessed by organoleptic testing. The body of the resultant rice wine was fortified with dextrin and its mild characteristics were derived from sugar and dextrin.     

ETHANOL FERMENTATION OF VARIOUS RED RICES WITHOUT COOKING

With various red rices as raw material, fermentation without cooking was allowed to proceed at pH 4.0 and 30°C for 4 d for production of novel alcoholic beverages. Ethanol fermentation was achieved with various rice grains. In particular, uncooked wild-rice (Zizania aquatica) is reported now for the first time as being used for ethanol fermentation. The final concentration of ethanol achieved during fermentation was 8.8–9.3% (v/v). Rice wine made from aromatic red rice (Oryza sativa var. Indica, Tapol) had a wine-like red color. It was rich in a fruity aroma and had a characteristic sour taste, as revealed by organoleptic testing. Volatile substances formed have been analysed by gas chromatography. Rice wine made from black rice (Oryza sativa var. Indica) also had a wine-like red color and a sour taste. By contrast, rice wines made from red rice (Oryza sativa var. Japonica) and wild-rice were faintly yellow in color and had a sake-like and a somewhat green tea-like flavor, respectively. Although the red pigments of the aromatic red rice and black rice were solubilized during uncooked ethanol fermentation, the pigments of red rice and wild-rice were insoluble and not available as material for brewing of red-colored alcoholic beverages. Aromatic red rice appears to be a suitable material for the production of a wine-like alcoholic beverage.     

ETHANOL FERMENTATION WITH SHOCHU DISTILLERY WASTE AND AROMATIC RED RICE BRAN

Shochu distillery waste which had been exhausted by a vacuum-distillation procedure at low temperature (35–40°C) was used for secondary ethanol fermentation with the bran of aromatic red rice (Oryza sativa var. Indica, Tapol). The filtrate of the fermented mash made from kome shochu distillery waste and aromatic red rice bran had a characteristic wine-like red color, contained about 12% ethanol (v/v), and possessed a fine aroma that was fortified with the aromas of higher alcohols and volatile esters during secondary ethanol fermentation. A novel red alcoholic beverage was produced from the industrial by-product of shochu-making, kome shochu distillery waste and a by-product of Sekihan-cooking, aromatic red rice bran. The filtrate of the fermented mash had a characteristic absorbance at 530 nm. As the amounts of aromatic red rice bran in the mash were increased, the absorbance at 530 nm increased. Thus, a novel system utilizing shochu distillery waste, which is conventionally treated as wastewater, and aromatic red rice bran was established economically using a simple vacuum-distillation and secondary ethanol-fermentation procedure without the need for any complicated or expensive processes.     

混合发酵法制备烟用米酒香料的研究

以糯米、红枣、无花果为主要原料,采用混合发酵法制备烟用米酒香料,以卷烟感官评价为考察指标进行工艺优化。通过正交试验优化得到最佳制备工艺条件为糯米∶红枣∶无花果质量比5∶1∶1,接种量1%,糖化温度30 ℃,糖化时间48 h,后发酵时间72 h。对比米酒香料KB,添加了混合发酵米酒香料的卷烟香气、吃味品质均明显提升,评吸得分为90.3分。在最优工艺条件下,对混合发酵米酒和米酒KB的理化指标及致香物质进行分析。结果发现,混合发酵米酒中的总糖、总酸含量均高于米酒KB,而酒精度差别不大;混合发酵米酒香料中致香物质种类可达26种,多于米酒香料KB（11种）,其中苯甲醇、苯乙醇、4-羟基-3-甲氧基苯乙醇含量均达到了20 mg/L,提高该米酒香料的香气质量。     

嗜杀酿酒酵母对海南山兰甜酒发酵品质的影响

以海南坡稻山兰为主要原料,在传统手工酿造山兰甜酒的工艺基础上添加嗜杀酿酒酵母作为发酵剂能保持山兰甜酒原始的酒醇甘甜微苦风味,维持独特的米脂芳香。控制和净化发酵醪中的酵母品质,在发酵过程中保持酒味纯正,使糖化与发酵得到同步,发酵力得到加强,酒味更加醇厚。同时发酵环境得到净化,发酵时间缩短,生产效率提高。嗜杀酵母发酵剂令山兰甜酒出现苦味物质的时间提前,同时相对传统工艺生成较高浓度的高级醇,可采取定时移除酒液的方法解决。     

应用粳米淋饭酒母、苦荞麦粉喂浆开发清爽营养荞麦黄酒工艺

根据苦荞麦的营养成分和特征,结合酶法低温蒸煮新技术,在传统黄酒酿造工艺的基础上,采用粳米饭搭窝、酒药培养糖化制成淋饭酒母,然后在酵母扩配和发酵过程中将粳米喂饭改为苦荞麦粉喂浆,在糖化发酵剂上又融合了白药、红曲、麦曲之长,增加了酒醪中微量成分和代谢产物含量,并在后道工序中引入勾兑调味技术和冷冻吸附工艺,试制开发出具有清醇、爽适、营养、保健的苦荞黄酒。     

酿酒用粮古今谈

传统的黄酒酿造,大米必须经过较长时间的常压蒸煮,使淀粉颗粒充分膨胀成米饭,近似完全地成为糊化淀粉(α-淀粉),才利于淀粉酶等酶类的水解和酵母菌的发酵产酒。半生不熟的米饭,极易导致发酵醪和二次发酵板糟的腐败变质,且会严重影响成品黄酒和糟烧白酒的产品质量和对原料的利用。     

甜酒曲在红曲黄酒生产中的应用

本文探讨了甜酒曲代替糖化酶在红曲黄酒中的应用情况,比较了甜酒曲和糖化酶的糖化力.液化力,测定了甜酒曲替代糖化酶在红曲黄酒发酵过程中pH值、糖度和酸度的变化情况.结果表明,添加4%的甜酒曲可以明显提高红曲黄酒的质量,改善红曲黄酒的口感.     

液态法生米制醋酒化中试及分析

文中对生米酒化过程和各工序进行了全面的简述,分析了生米酒化时醪液的变化,对发酵温度、醪液搅拌的情况及酒精含量进行了监测.并对醪液在分离(压滤)过程中的压力和时间以及分离的酒液进行了综合分析,结果表明:生米酒化工艺简化,酒醪固液分离较易,发酵期间采用空气搅拌适宜,生米酒化原料出品率高于传统熟料.     

预糖化米酒发酵工艺研究

针对传统米酒发酵工艺的创新升级以及大罐发酵的需求,对米酒发酵过程大米熟料与生料预糖化发酵等进行了深入探究。结果表明,原料经过蒸煮糖化后发酵,发酵醪还原糖含量升高至2倍左右,蒸馏液酒精度提升了10.62%,酒精度达到接近峰值的时间提前1～2 d,但是总酸、总酯含量都有所降低;熟料制浆糖化后酒精度进一步提高9.31%,总酯含量提高56.71%,但总酸略有降低;生料粉碎糖化酒精度进一步提升8.61%,但总酯含量相对减少21.47%。生料粉碎糖化发酵节省能源,发酵醪分散均匀、流动性好,在大罐发酵方面有着广阔的应用前景。     

酿造米酒发酵条件的优化

为优化酿造米酒的发酵条件以提高其品质,以米曲霉（Aspergillus oryzae）及酿酒酵母（Saccharomyces cerevisiae）为发酵菌株,采用两步发酵法制备酿造米酒,研究了酵母接种量、发酵温度、发酵时间对酿造米酒品质的影响。通过测定酿造米酒的酒精度、总糖、总酸、风味物质和感官评价等指标,以确定酿造米酒最佳发酵工艺条件。结果表明,酿造米酒最优发酵工艺条件为：酵母接种量1.0%（以原料大米计）,发酵温度25 ℃,发酵周期13 d。在此最佳条件下,酿造米酒酒精度为13.21%vol,感官评分为87.14分,颜色呈米黄色,酒体丰满醇和,香气自然纯正,具有幽雅的水果香和花香。     

黑木耳米酒酿造工艺研究

以黑木耳、糯米为原料,通过单因素试验研究黑木耳添加量、甜酒曲接种量、发酵温度、发酵时间对黑木耳米酒酿造工艺的影响,在单因素试验基础上,以感官评分为响应值,采用Box-Behnken中心组合试验设计建立数学模型,进行响应面优化设计。结果表明,黑木耳米酒最佳的酿造工艺条件为黑木耳添加量6.2%、甜酒曲接种量为1.0%、发酵温度30 ℃、发酵时间47.5 h,在此条件下酿造的黑木耳米酒的感官评分为91.6分,米酒理化指标为还原糖含量6.84 g/100 g、氨基酸含量为10.73 g/100 g、酒精度9.75%vol、总酸0.78 g/100 g,其中还原糖及氨基酸含量较糯米单独发酵增加率＞60%,黑木耳米酒呈褐色,清澈透明,有典型的黑木耳特有清香及米酒香气,酒味醇厚。     

Effects of Lycii fructus and Edible Mushroom,Pholiota adiposa,on the Quality and Angiotensin I-Converting Enzyme Inhibitory Activity of Korean Traditional Rice Wine

The goal of this study was to develop a high value Korean traditional rice wine possessing the antihypertensive functionality. The effects of the Lycii fructus and Pholiota adiposa on the alcohol fermentation and its angiotensin I-converting (ACE) inhibitory activity of Korean traditional rice wine, yakju were investigated. Optimal fermentation conditions for the preparation of yakju consisted of the koji added at 10% and a fermentation period of 10 days at 25?C. The best acceptability appeared with the Lf-1 traditional rice wine that was brewed by the addition of 1% Lycii fructus into the mash containing cooked rice, koji and antihypertensive S. cerevisiae. Its antihypertensive ACE inhibitory activity was 76%. Its ACE inhibitory activity was also increased about 8% by the addition of 0.1% of the edible mushroom Pholiota adiposa ASI 24012 fruiting bodies into the mash, showing good sensory characteristics. From these results, Lf-Pa1 yakju which was brewed by addition of 1% Lycii fructus and 0.1% Pholiota adiposa into the mash, has the potential to become a new functional Korean traditional rice wine with high antihypertensive properties.     

薏米糯米黄酒酿造工艺条件的研究

以薏米、糯米为主要原料进行液态发酵薏米糯米黄酒的研制,采用总糖、总酸含量与酒精度为考察指标,结合感官评价,通过单因素及正交试验,确定了薏米黄酒酿造的最佳发酵条件：料水比1∶2.5(g∶mL)、耐高温α-淀粉酶添加量0.4%、糖化酶添加量1.00%、活性干酵母添加量0.15%、主发酵温度29 ℃、主发酵时间7 d。在该工艺条件下,研制得到薏米糯米黄酒香味清幽、口感醇和、色泽橙黄带有琥珀色,感官评分为77.8分。     

RICE WINE BREWING WITH SPROUTING RICE,SPROUTING RICE INFECTED WITH ASPERGILLUS ORYZAE AND RICE KOJI

Fermentation tests were performed with sprouting rice, sprouting rice infected with koji mold, i.e. Aspergillus oryzae and rice koji, as saccharifying agent. Characteristics of the various rice wines were compared by gas chromatography and organoleptic testing. The rice wine made with sprouting rice was colorless and had light and refined characteristics in terms of both aroma and taste. The rice wine made with sprouting rice infected by Aspergillus oryzae was rich in isoamyl alcohol, isoamyl acetate and acetaldehyde; it was faintly yellow in color and had rich and mild characteristics. This rice wine had something in common with conventional Japanese sake as compared with the sprouting rice wine, and it might be a transitional intermediate between ancient sprouting rice wine and conventional Japanese sake. In accordance with the traditional method for sake brewing, starchy materials, tap water and sprouting rice as the saccharifying agent were added to the initital mash as first and second additions. The rice wine was somewhat improved by these additions, as assessed by organoleptic testing. The body of the resultant rice wine was fortified with dextrin and its acidic taste was masked by sugar and dextrin.     

基于安琪混合酒曲的糯米酒新工艺研究

以安琪混合酒曲为发酵剂,对糯米酒的酿酒新工艺进行探究。以发酵酒液的酒精度、总酸、外观糖度、感官评分为评价指标,探究发酵时间、发酵温度、料液比、发酵剂添加量对酿造米酒的影响,在此基础上进行正交试验确定糯米酒的最佳酿造工艺。结果表明,发酵工艺条件为安琪混合酒曲（安琪甜酒曲:安琪纯种活性干酵母为4:1）添加量0.625%,料液比1.0:1.6（g:mL）,发酵温度30 ℃,发酵时间8 d。在此最佳工艺条件下,糯米酒的感官评分为92分,酒精度12.2%vol,外观糖度12.8%,总酸3.50 g/L。糯米酒酸甜适中,口感醇厚,具有独特的芳香。     

预处理对六种黄酒酿造原料酿造特性的研究

为探究不同黄酒酿造原料的酿造特性,以红谷、张杂谷、圆糯米、黍米、金米、粳大米等六种谷物为原料进行浸泡和蒸饭实验,监测浸泡过程中不同原料质构和色泽的动态变化;比较了浸泡后六种米浆水的有机酸和氨基酸组成;并对蒸饭中挥发性风味物质的含量进行分析。结果表明,浸泡过程中六种谷物的颜色和质构参数存在显著差异（P＜0.05）。红谷米浆水的总氨基酸含量最高（976.49 mg/L）,乙酸、酒石酸和柠檬酸含量显著高于其他谷物米浆水的相应含量（P＜0.05）。六种谷物蒸饭样品中共检出165种挥发性成分,其中红谷蒸饭中酸类（11.75 μg/100 g）和酚类含量（10.54 μg/100 g）远高于其他谷物。综上所述,红谷米浆水中氨基酸含量以及蒸米中酸类香气成分较高,这有利于发酵醪的进一步微生物发酵。     

枸杞蜜酒的酿造工艺研究

以枸杞和蜂蜜为原料,用白砂糖调整发酵醪液的糖度,柠檬酸调整发酵醪液的酸度,筛选最适的酿酒活性干酵母,对枸杞蜜酒的酿造工艺进行研究。通过正交试验确定发酵的最佳工艺条件为枸杞浸提汁与蜂蜜配比为19∶1,发酵醪液的起始糖度240 g/L,柠檬酸调pH值至3.8,在温度为24℃±2℃条件下进行发酵,发酵至第4天时补加白砂糖80 g/L,用0.15 g/L的明胶和2.0 g/L的膨润土配合使用对枸杞蜜酒进行澄清稳定化处理,得到的枸杞蜜酒呈金黄色,具有枸杞和蜂蜜特殊的香气且酒体醇厚、酸甜协调。