EFFECTS OF PROTEOLYTIC ACTIVITY ON THE CHARACTERISTICS OF AROMATIC RED RICE WINE

The quality of rice wine made from uncooked, unpolished aromatic red rice grain was improved by use of a commercial preparation of acid protease from Aspergillus niger during ethanol fermentation. The fermentation rate of the mash which contained the acid protease was much higher than that of mash that did not contain the preparation of acid protease. The rice wine made from uncooked, polished aromatic red rice, which usually had a less acceptable aroma, was improved by use of the preparation of acid protease, and large amounts of isobutyl alcohol, n-propyl alcohol and ethyl acetate were detected in the resultant rice wine. By contrast, the quality of rice wine made from the bran fraction of aromatic red rice was not improved by the preparation of acid protease. The polished rice fraction of aromatic red rice was affected by the acid protease and the aromatic quality of the rice wine was improved. The aromatic characteristics of red rice wine made from cooked, unpolished aromatic red rice grains, which was rather inferior in terms of both aroma and color, were also improved by the addition of the preparation of acid protease during ethanol fermentation. Thus acid protease has beneficial effects on the production of aromatic red rice wine.     

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.     

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.     

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 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.     

Iron (Fe) bioavailability and the distribution of anti‐Fe nutrition biochemicals in the unpolished,polished grain and bran fraction of five rice genotypes

Iron (Fe) bioavailability in unpolished, polished grain and bran fraction of five rice genotypes with a range of Fe contents was measured by in vitro digestion and cultured Caco‐2 cells of cooked grain. There was a significant difference in Fe bioavailability among the five rice genotypes tested, in both the unpolished and polished grain. The range of Fe bioavailability variation in polished rice was much wider than that of unpolished, suggesting the importance of using Fe levels and bioavailability in polished rice grain as the basis for selecting high‐Fe rice cultivars for both agronomic and breeding purposes. Milling and polishing the grain to produce polished (or white) rice increased Fe bioavailability in all genotypes. Iron bioavailability in polished rice was high in the UBON2 and Nishiki, intermediate in both IR68144 and KDML105, and low in CMU122. All genotypes had low bioavailability of Fe in bran fraction compared to unpolished and polished grain, except in CMU122. CMU122 contained the lowest level of bioavailable Fe in unpolished and polished grain and bran, because of the dark purple pericarp colored grain and associated tannin content. The level of bioavailable Fe was not significantly correlated with grain Fe concentration or grain phytate levels among these five genotypes tested. The negative relationship between Fe bioavailability and the levels of total extractable phenol was only observed in unpolished (r = ?0.83**) and bran fraction (r = ?0.50*). The present results suggested that total extractable phenol and tannin contents could also contribute to lowering bioavailability of Fe in rice grain, in addition to phytate. Copyright © 2006 Society of Chemical Industry     

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。     

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。     

生大米酿制黄酒的生产工艺

以整粒生大米为原料，淀粉含量75％，多种酶制剂和黄酒活性干酵母为糖化发酵剂，不经过蒸煮或膨化，直接发酵生产黄酒。用该工艺生产的黄酒，不仅香味好、口味醇和、营养丰富，而立和传统的黄酒相比节省了大量的人工和能源。     

生料法酿造不同酒之工艺参数

简述了生料酿酒的原理、原料选择方法及生料法生产玉米黄酒、包谷烧酒、糯米酒等工艺参数。由于原料成分的不同，特别是直链淀粉含量的差异，导致加工工艺及其各参数有很大差异，指出了生料法酿酒存在的问题，提出了改善酒香酒质的方法。     

籼米甜酒的发酵动力学及工艺优化

以籼米为原料制作甜米酒,研究发酵条件对米酒品质的影响,建立米酒发酵的动力学模型,确定适宜的发酵条件,为籼米甜酒的生产及品质控制提供实验数据。结果表明,发酵温度、加曲量及发酵时间对籼米甜酒的感官、出汁率、糖度、酸度和酒度等感官品质有影响。建立的基于发酵条件的甜米酒品质的多项式数学模型具有较高拟合精度。经非线性规划求解得到的籼米甜酒的最适工艺条件为加曲量1.6%、30℃发酵3.5d,制作的甜米酒感官品质优良。     

基于顶空气相色谱-离子迁移谱分析洋县不同色泽糙米蒸煮后挥发性风味物质差异

利用顶空气相色谱-离子迁移谱、相似度分析等方法分析汉中市洋县产5 种不同色泽糙米（红、黄、绿、紫、黑）蒸煮后挥发性风味物质的差异。结果表明：从5 种色泽糙米饭中共鉴定出61 种挥发性风味物质，包括醛类35 种（占49.83%～57.06%）、酮类13 种（占34.40%～41.45%）、醇类5 种（占1.42%～1.96%）、吡嗪2 种（占0.02%～0.07%）、酸类2 种（占0.19%～0.49%）、呋喃1 种（占5.61%～8.23%）、酯类1 种（占0.08%～0.67%）、醚类1 种（占0.02%～0.10%）和酚类1 种（占0.04%～0.22%）。其中，5 种色泽糙米饭间相比，红糙米饭中醛类含量相对较高，黄糙米饭中酸类含量相对较高，绿糙米饭中醇类和醚类含量相对较高，紫糙米饭中呋喃类含量相对较高，黑糙米饭中酮类、酯类、吡嗪类和酚类含量相对较高。主成分分析表明，前两个主成分累计贡献率为74.1%，能够较好解释原始样品特征，表明顶空气相色谱-离子迁移谱图数据可实现洋县不同色泽糙米蒸煮后挥发性风味物质的较好区分。此外，通过建立洋县不同色泽糙米饭挥发性风味指纹图谱，可视化勾勒出不同色泽糙米饭挥发性风味轮廓，为丰富洋县五彩稻米食味品质特性提供了信息。     

Effect of ‘wheat Qu’ on the fermentation processes and volatile flavour‐active compounds of Chinese rice wine (Huangjiu)

Wheat Qu is a unique saccharifying agent used for Chinese rice wine brewing. In recent years, the impact of wheat Qu on Chinese rice wine flavour has attracted great interest. In this study, Chinese rice wine fermentations were conducted with different saccharifying agents (wheat Qu and mixed commercial enzymes) to study the effect of wheat Qu on the fermentation process and aroma characteristics of Chinese rice wine. Our results showed that wheat Qu not only acted as a saccharifying agent, but also increased yeast activity and the formation of aroma compounds. A higher yeast growth and fermentation rate, in addition to a lower yeast death rate, were observed when wheat Qu was used as a saccharifying agent. Global analysis of the aromatic profiles revealed that the use of wheat Qu greatly promoted the formation of the aroma compounds during a Chinese rice wine fermentation. The concentrations of the volatile phenolic compounds and higher alcohols were higher in the Chinese rice wine samples fermented with wheat Qu. It was concluded that the role of wheat Qu cannot simply be replaced by commercial enzymes and that the Chinese rice wine aromatic profiles can be modulated depending on the amount of wheat Qu used in the fermentation. Copyright © 2013 The Institute of Brewing & Distilling     

The Glycemic Potential of White and Red Rice Affected by Oil Type and Time of Addition

Limited research exists on how different oil types and time of addition affect starch digestibility of rice. This study aimed to assess the starch digestibility of white and red rice prepared with 2 oil types: vegetable oil (unsaturated fat) and ghee (clarified butter, saturated fat) added at 3 different time points during the cooking process (“before”: frying raw rice in oil before boiling, “during”: adding oil during boiling, and “after”: stir‐frying cooked rice in oil). Red rice produced a slower digestion rate than white rice. White rice digestibility was not affected by oil type, but was affected by addition time of oil. Adding oil “after” (stir‐frying) to white or red rice resulted in higher slowly digestible starch. Red rice cooked using ghee showed the lowest amount of glucose release during in vitro digestion. The addition of ghee “during” (that is boiling with ghee) or “before” (that is frying rice raw with ghee then boiling) cooking showed potential for attenuating the postprandial glycemic response and increasing resistant starch content. This is the first report to show healthier ways of preparing rice. White rice with oil added “after” (stir‐fried) may provide a source of sustained glucose and stabilize blood glucose levels. Boiling red rice with ghee or cooking red rice with ghee pilaf‐style may provide beneficial effects on postprandial blood glucose and insulin concentrations, and improve colonic health. The encouraging results of the present study justify extending it to an in vivo investigation to conclusively determine the effect of time of addition of fat when rice is cooked on blood glucose homeostasis.     

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。     

葛根清爽型黄酒的开发研究

以粳米,糯米,葛根为主要原料,采用传统黄酒酿造工艺和结合酿酒新技术生产葛根保健营养清爽型黄酒。探讨了原辅料的特性、原料配比、糖化发酵剂、发酵温度、时间、工艺技术和产品风味对酒质的影响,结果表明:粳、糯米、葛根的配比为1:1:0,5,并在酿造中以粳米制淋饭酒母,糯米蒸煮放凉喂饭,葛根加工酶解制浆喂加,主酵温度30℃～32℃,时间2d,然后在16℃～18℃后发酵45d,经压榨、过滤、杀菌、贮存、勾兑而成的葛根保健清爽黄酒,风味独特,并具有一定的养生保健功能。     

黑米酒挥发性成分分析及其变化规律研究

以不同酿造工艺制得的3种黑米酒为实验对象,采用顶空固相微萃取结合气相色谱-质谱联用（HS-SPME-GC-MS）技术分析黑米酒中的挥发性成分,并对贮藏期间3种黑米酒香气成分的变化规律进行了研究。结果表明,3种黑米酒共鉴定出66种香气成分,其中10°半干黑谷酒46种、传统型黑米酒51种、12°干红黑谷酒36种,挥发性物质主要包括醇类、酯类、醛酮类、酚类以及酸类物质等（醇类最高,酯类次之）。随着贮藏时间的延长,3种黑米酒香气成分含量均呈下降趋势,传统型黑米酒挥发性成分相对丰富且较为稳定,而采用现代新技术生产的12°干红黑谷酒风味物质变化最大且不稳定。     

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.     

响应面法优化黑豆米酒发酵工艺

以生料曲为糖化发酵剂,黑豆、大米为原料混合发酵进行生料酒的酿制。在单因素试验的基础上,选取物料比（黑豆∶大米）、料液比、接种量及发酵时间为影响因素,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,进行响应面分析。结果表明,黑豆米酒最优的酿造工艺条件为物料比1∶1.5（g∶g）、料液比1∶3.0（g∶mL）、接种量2.3%、发酵时间21 d。在此条件下,黑豆米酒感官评分为91.5分,色泽玫红、透明、粮香与酒香和谐。     

Sensory evaluation of black pigmented rice (Oryza sativa cv. Poireton) wine fortified with probiotic Lactobacillus acidophilus ATCC 4356 and Lactobacillus sakei ATCC 15521 using fuzzy logic

Rice wine was prepared in the laboratory from a black pigmented rice (cv. Poireton) using standardized methodology. The wine was fortified with the probiotic strains Lactobacillus acidophilus ATCC 4356 and Lactobacillus sakei ATCC 15521 and allowed to undergo a storage period of 28 days at 4°C. These rice wines were compared with a commercial wine used as a standard reference wine. A panel consisting of 30 judges performed the sensory evaluation. The scores obtained were based on the quality attributes of colour, taste, aroma and alcoholic strength. Analysis of the sensory scores and ranking of the different samples were performed using fuzzy analysis. The quality attributes were also ranked according to their importance in the overall acceptability. Colour and alcoholic strength were accorded the highest importance, compared with aroma and taste, as quality attributes. The rice wines were rated as ‘not satisfactory’, ‘fair’, ‘medium’, ‘good’ and ‘excellent’ on the sensory scale. Out of the wines prepared, black pigmented rice wine fortified with L. acidophilus was the most acceptable and was ranked as ‘good’, which was also at par with the commercial wine. On the other hand, black pigmented rice wine fortified with L. sakei and black pigmented rice wine fortified with L. acidophilus and L. sakei were ranked in the ‘satisfactory’ category followed by the unfortified wine ranked in the ‘fair’ category. Copyright © 2015 The Institute of Brewing & Distilling