The effects of an innovative pulping technique of synchronously pulping and gelatinizing treatment on raw materials properties, oenological parameters, fermentation process, and flavor characteristics of glutinous rice wine

文献类型： 外文期刊

第一作者： Zhu, Wenyou

作者： Zhu, Wenyou;Tie, Yu;Zhu, Zhenyu;Liu, Jun;Zhu, Wenyou;Tie, Yu;Zhu, Zhenyu;Yang, Yuxia;Feng, Shao;Liu, Jun;Liu, Jun

作者机构：

关键词： Glutinous rice wine; Liquid-state fermentation; Gas chromatography-mass spectrometry (GC-MS); Volatile flavor compound; Response surface methodology

期刊名称：FOOD SCIENCE AND BIOTECHNOLOGY （ 影响因子：3.231； 五年影响因子：2.925 ）

ISSN： 1226-7708

年卷期：

页码：

收录情况： SCI

摘要： Liquid-state fermentation has been increasingly applied in the industrial glutinous rice wine (GRW) production. However, products brewed by this emerging technique possess some deficiencies in flavor quality. Therefore, this study firstly developed and optimized an innovative pulping technique by the synchronously pulping and gelatinizing treatment (Process I) to improve GRW flavor quality, and then revealed the influences of Process I on raw materials properties, oenological parameters, fermentation process, and flavor characteristics of GRW. Results show that Process I significantly (p < 0.05) enriched the soluble solid and crude protein content of glutinous rice milk by improving gelatinization degree and pulping efficiency, which consequently enhanced the microbial growth, glycolysis, and protein decomposition during the GRW fermentation process. GC-MS analysis shows that Process I sequentially significantly (p < 0.05) enhanced the esterification and Ehrlich or Harrison pathway during the fermentation process. This contributed to a higher content of key ester and alcohol compounds.

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