糯米化学成分对米酒发酵及其品质影响的研究_杨停.pdfVIP

2015 40 05 FOOD SCIENCE AND TECHNOLOGY ( 610065) DOI:10.13684/j.cnki.spkj.2015.05.024 Infl uence of chemical composition of glutinous rice on fermentation and quality of rice wine Three kinds of glutinous rice with different species and origins were used as raw materials to produce a rice wine, and their chemical compositions were analyzed. Changes in the major physicochemical indexes of the wines during the fermentation were studied. The quality of rice wine products was evaluated. In addition, correlations between the main components in the glutinous rice and the quality of the wine were determined. The results showed that the levels of reduced sugars and soluble solids decreased while the total acid and alcohol contents in the fermented liquids increased as fermentation time prolonged. Amylopectin/amylose (AP/AM) ratio and fat content demonstrated a signifi cant positive and negative infl uence on the quality of the rice wine, respectively. Thus, glutinous rice with high amylopectin and low fat contents is the preferred raw material to produce high quality rice wine. glutinous rice; chemical composition; rice