Study on aging parameters and effect of rice wine based on aging device

Rice wine is a kind of low alcohol and high nutrition four season drinking wine made from water and glutinous rice. Generally, new rice wine needs to undergo a natural aging process for about 1 year. In order to solve the problems of long natural aging period and poor aging effect of rice wine, a se...

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Bibliographic Details
Published in:E3S web of conferences 2021-01, Vol.233, p.2043
Main Authors: Ni, Hongjun, Wang, Kaixuan, Shi, Qijun, Lv, Shuaishuai, Liu, Yonglan, Gu, Ruobo, Wang, Xingxing
Format: Article
Language:English
Subjects:
Acetic acid
Aging
Aging (artificial)
Aging (natural)
Drinking behavior
Drinking water
Ethyl acetate
Ethyl lactate
Hydrogen peroxide
Lactic acid
Low alcohol
Meat products
Nutrition
Process parameters
Rice
Wines
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Summary:Rice wine is a kind of low alcohol and high nutrition four season drinking wine made from water and glutinous rice. Generally, new rice wine needs to undergo a natural aging process for about 1 year. In order to solve the problems of long natural aging period and poor aging effect of rice wine, a set of rice wine aging device was designed and a comprehensive method was used to age the rice wine. By orthogonal experiments, the optimal aging process parameters were determined, which were temperature 55 °C, aging time 12 days, and hydrogen peroxide addition 4 mL/200 mL. The results show that the content of ethyl acetate and ethyl lactate in rice wine are 0.44 g/L and 0.80 g/L respectively and the content of total acid and total sugar reaches 6.9 g/L and 230.2 g/L respectively. Compared with naturally aged rice wine, it is verified that the effect of artificial aging can achieve the effect of natural aging for one year. This experiment provides a new method for the study of artificial aging of rice wine.
ISSN:2267-1242
2555-0403
2267-1242
DOI:10.1051/e3sconf/202123302043