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.     

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.     

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.     

Production and antioxidant activity of alcoholic beverages made from various cereal grains using Monascus purpureus NBRC 5965

Monascus sp., which produces red pigments, has been utilized for brewing red alcoholic beverages and fermented foods in China and Okinawa, Japan. Novel red alcoholic beverages with antioxidant activity were made from cereal grains of various colours utilizing the saccharifying activity of Monascus purpureus NBRC 5965. The alcoholic beverage made from black rice and beni koji prepared with M. purpureus NBRC 5965 showed a deep red colour, and the DPPH radical scavenging activity of the alcoholic beverage made from black rice and beni koji was around a 3300 µm Trolox equivalent/mL‐beverage. The antioxidant activity of this alcoholic beverage is thought to be a result of the combination of Monascus pigments and black rice anthocyanin. The DPPH radical scavenging activity and inhibitory activity of lipid peroxidation of an alcoholic beverage made with beni koji were higher than those of an alcoholic beverage made with ki koji prepared with Aspergillus oryzae. Copyright © 2016 The Institute of Brewing & Distilling     

Production and Characteristics of an Ancient Form of Sake Made with Shitogi

Efforts have been made to reproduce shitogi, a finely pounded rice powder and to make sake from shitogi of the type produced in ancient times in Japan. As the particle size of the shitogi became smaller, the rate of degradation of shitogi by glucoamylase increased. The pounding of shitogi enhanced the saccharification of starchy materials. The ancient Japanese alcoholic beverage known as shitogi sake was made with cooked rice, dry yeast and tap water, using mould‐infected shitogi as the saccharifying agent. It contained 10.7–14.3% ethanol (v/v) and had a fine aroma but a sour taste. We believe that we have reproduced the alcoholic beverage, shitogi sake which might have been one of original Japanese alcoholic beverages.     

红曲霉在甜米酒酿造中的应用研究

红曲霉在生长过程中能产生大量的天然红曲色素,同时产生多种酶类,如淀粉酶、糖化酶、酯化酶等。以红曲霉为甜米酒酿造的糖化增香着色剂,采用正交试验寻找适宜的红曲甜米酒酿造工艺。试验结果表明：在红曲霉接种量20％、发酵温度35℃、发酵时间120h的工艺条件下酿制的甜米酒色泽红亮,味甜醇厚,酒体协调,有红曲特有的醇香。     

低醇复合米酒发酵工艺优化

以黑糯米、血糯米、黑糯玉米为原料开发一种新型低醇复合米酒,以总糖、还原糖、总酸、酒精度及感官评分为评价指标,研究物料比、酒曲添加量、发酵温度和发酵时间对低醇复合米酒品质的影响;在单因素试验基础上,利用响应面法优化米酒的发酵工艺。结果表明,低醇复合米酒最佳发酵工艺为：黑糯米∶血糯米∶黑糯玉米（质量比）37∶40∶23、酒曲添加量0.45%、发酵温度28 ℃、发酵时间48 h。在此优化条件下,低醇复合米酒感官评分为93分;总酸含量为10.82 g/kg,总糖含量为28.74 g/100 g,酒精度为0.91%vol,花色苷含量为247.4 mg/kg。低醇复合米酒口感酸甜、风味独特、色泽清亮、呈宝石红、酒精含量微少,具有良好开发应用前景。     

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。     

葡萄酒中的酚类物质Ⅱ：辅色效应与生物活性研究进展

近年来,我国葡萄酒消费量持续快速增长,葡萄酒正逐渐成为倍受青睐的酒精饮料之一。究其原因,葡萄酒独特的风味固然重要,而葡萄酒(尤其是红葡萄酒)喜人的颜色和丰富的生物活性功能同样吸引了大量的消费者。不同于绝大部分酒精饮料,葡萄酒中富含酚类物质,不仅赋予其醇厚的口感和艳丽的色泽,也会对饮用者的身体健康起到十分积极的功效。本文介绍了葡萄酒中主要酚类物质的生物活性,并对红葡萄酒颜色保持起到重要作用的辅色效应(包括辅色效应的研究历史、作用类型及其影响因素等)进行概述,以期为我国葡萄酒产业的持续健康发展提供一定的理论和技术支持。     

米酒液态法酿造工艺的研究

米酒相对于其他酒类具有营养丰富、酒精度低、香甜可口、老少皆宜的特点,深受人们喜爱。开发完整的系统的适合于现代化大生产的液态法酿造工艺,是将米酒这一传统的地方特产更好地推向市场的必经之路。     

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     

Characterization of phenolics in Lacrima di Morro d’Alba wine and role on its sensory attributes

Lacrima di Morro d’Alba is a red DOC (controlled designation of origin) wine, which is produced in the region of Marche (Italy) using the homonymous grape cultivar of Vitis vinifera. Lacrima di Morro contains the diglucosides of malvidin, petunidin, peonidin, whereas cyanidin and its derivatives were not detected with high performance liquid chromatography coupled with an ion trap mass spectrometer. Among anthocyanins, only the coumaroyl derivatives of peonidin and petunidin were positively related to copigmentation and color intensity, unlike malvidin-3-coumarylglucoside. Tannins (ranging only from less than 50–224 mg/L) and large polymeric pigments were indifferent with regard to copigmentation, whereas gallic acid and quercetin were the non-pigmented phenolics positively related to copigmentation and color intensity. (+)-catechin was related with a brown, oxidized hue and with non-copigmented anthocyanins. Copigmentation was positively related to the sour taste of the wine, but was negatively related to the astringent taste.     

我国黄酒研究现状与发展趋势

传统黄酒酿造是利用酒药(小曲),酒曲(麦曲、红曲)中多种有益微生物参于糖化发酵。由多种霉菌,酵母菌和细菌等共同作用及发酵过程中产生的代谢产物构成了黄酒特有的色,香,味,格。该文对黄酒酿造过程的麦曲功能,淋饭酒母,主酵,后酵工艺及黄酒中风味形成等的相关研究进行综述与总结,并对今后的研究方向进行了探讨。     

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.     

Influence of sour rotten grapes on the chemical composition and quality of grape must and wine

This study evaluated the effect of grape sour rot on wine fermentation and characterized the chemical composition and the sensory changes in wines produced from rotten musts. Microvinifications were performed during two vintages using healthy Trincadeira and Cabernet Sauvignon red grape varieties to which were added grapes affected by sour rot. Increasing sour rot percentages, up to 50%, contributed to a clear decrease in free run must and final wine yields and induced significant changes in grape must chemical composition expressed by the increase in sugar content, total acidity, volatile acidity, anthocyanins, total phenols, and color intensity. After malolactic fermentation, wines from rotten grapes showed higher values of alcohol content, dry extract, reducing sugar content, total and volatile acidity, anthocyanins, total phenols, and color intensity. Despite the higher levels of reducing sugars, the microbial stability was similar to that of healthy wines. The sensorial evaluation, after malolactic fermentation, showed that both types of wine were not statistically different regarding color, aroma, taste, and overall quality. During 6–8 month storage, wines from rotten grapes showed a significant higher percentage of color loss, suggesting that sour rot is responsible for the decrease in color stability. Nevertheless, the results of sensorial analysis demonstrated that the fermentation of grape musts containing up to 30% sour rot yields wines with similar or even higher-quality scores than wines made with healthy grapes.     

红枣糯米酒的研制

通过正交试验研究红枣糯米酒的生产工艺,探讨在糯米饭中添加红枣汁混合发酵制得米酒的方法。结果表明,红枣糯米酒的最佳生产条件为混合发酵温度30℃、加曲量0.4%、枣汁添加量80%。制得米酒色泽透亮、酸甜适口、枣香浓郁。     

FERMENTATION OF CASHEW (ANACARDIUM OCCIDENTALE L.) "APPLE" INTO WINE

Cashew apple is considered as a waste in cashew nut processing industry. An undistilled alcoholic beverage (wine) was prepared by fermenting cashew apple juice with wine yeast, Saccharomyces cerevisiae var. bayanus. The wine was slightly yellowish, acidic in taste (titratable acidity [1.21 ± 0.0 g tartaric acid/100 mL]), high in tannin (1.9 ± 0.22 mg/100 mL) and low in alcohol (7%) concentration. Although sensory evaluation rated the cashew apple wine as quite acceptable as an alcoholic beverage, significant differences (P < 0.01) exist between the cashew wine and the commercial grape wine particularly in taste, aroma, flavor and aftertaste because of probably high tannin content in the cashew wine.     

粟酒裂殖酵母与酿酒酵母共同接种发酵对‘黑比诺’干红葡萄酒品质的影响

为研究粟酒裂殖酵母（Schizosaccharomyces pombe）在干红葡萄酒酿造中的应用潜力以及S. pombe菌株与酿酒酵母（Saccharomyces cerevisiae）共酵的最佳比例。本实验以‘黑比诺’葡萄为原料,采用S. pombe SP1260和商业S. cerevisiae红佳酿（Vintage Red,VR）以不同接种比例混合发酵为处理,以VR单独接种完成乙醇发酵后再接种商业酒酒球菌（Oenococcus oeni）完成苹果酸-乳酸发酵的酒样为对照,分析乙醇发酵过程中菌株生物量的变化,所得酒样的相关理化指标、色泽参数、苹果酸及主要挥发性香气化合物含量,结合感官评价分析S. pombe和S. cerevisiae不同接种比例共同接种发酵对‘黑比诺’干红葡萄酒品质的影响。结果表明：菌株SP1260与VR以1 000∶1的比例接种时,VR对SP1260菌株生长影响较弱,乙醇发酵结束后,SP1260菌株生物量为106 CFU/mL;酒样中苹果酸含量与对照酒样无显著差异,苹果酸均被完全降解;酒样的色度值、总花色苷含量显著高于对照;香气组分中的高级醇、脂肪酸含量显著降低,乙酸异戊酯、辛酸甲酯、癸酸乙酯和丁香酚等含量较高,果香、花香较浓郁;感官评分表明,1 000∶1接种的酒样呈深宝石红色,透亮澄澈,酸甜平衡,余味较长,酒体香气浓郁,感官品质最优。综上所述,SP1260与VR以1 000∶1同时接种发酵具有代替苹果酸-乳酸发酵的潜能,能够提升干红葡萄酒色泽,改善口感,增加酒体的果香和花香。