Research progress on the factors correlated with flavor quality in rice wine

  • YUAN Guoyi ,
  • HE Yulin ,
  • WANG Chunxiao ,
  • QIU Shuyi
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  • 1(Province Key Laboratory of Fermentation Engineering and Biopharmacy, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China)
    2(Guizhou Maotai-flavored Liquor Group Production Co.Ltd., Guiyang 550000, China)

Received date: 2021-06-14

  Revised date: 2021-10-11

  Online published: 2022-05-26

Abstract

Rice wine is a traditional fermented alcoholic beverage with low ethanol content in China.It has been loved by people for its high nutritional value and unique flavor.The types and relative contents of flavor substances in rice wine are related to many factors.In recent years, researchers have tried to analyze the formation reasons of different flavor components in rice wine from the perspectives of raw materials, Jiuqu and brewing conditions etc.These researches are of great significance to the study of the flavor quality in rice wine.This article firstly introduces the main flavor substances in rice wine, and then detailed describes the correlation of raw material, wheat Qu, microorganism, higher alcohols, ethyl carbonate (EC) and biogenic amines with the flavor of rice wine. It will provide scientific theoretical basis for regulating the quality of rice wine.

Cite this article

YUAN Guoyi , HE Yulin , WANG Chunxiao , QIU Shuyi . Research progress on the factors correlated with flavor quality in rice wine[J]. Food and Fermentation Industries, 2022 , 48(9) : 286 -294 . DOI: 10.13995/j.cnki.11-1802/ts.028359

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