Proteins play a crucial role in the quality of Chinese rice wine, which are mainly existed in the form of amino acids and peptides. The content of amino acid nitrogen is an important quality index contributing to their nutritive value. The non-biological turbidity in Chinese rice wine mainly caused by proteins is a major problem in the industry. Chinese rice wine is gradually got increasing attention due to its nutrition and health benefits, and more and more researches on Chinese rice wine proteins have been conducted and most of them are focus on haze proteins. In this review, the research status, problems, and future research direction of Chinese rice wine protein were discussed. The composition and source of bottled rice wine protein, as well as the specific removal of precipitated proteins such as dimeric-α-amylase inhibitors should be a research direction in future.
