Mitigating ethyl carbamate production in Chinese rice wine:Role of raspberry extract

This study investigated the use of raspberry extract(RBE) for mitigating ethyl carbamate(EC) accumulation in Chinese rice wine(Huangjiu), a traditional fermented beverage. It focused on the addition of RBE to the fermentation mash and its effects on EC levels. The results showed a significant reduction in EC production that could be attributed to RBE's role in altering urea and citrulline catabolism and inhibiting arginine metabolism, thus preventing EC precursors from reacting with ethanol. Additionally, RBE enhanced the rice wine's flavor profile, as shown by volatile component and amino acid analysis. This study also explored RBE's impact on the metabolism of arginine by Saccharomyces cerevisiae in a simulated fermentation environment, and found increased arginine, reduced urea and citrulline levels, altered enzyme activities, and gene expression changes in the arginine metabolism and transport pathways. In conclusion, the results clearly demonstrated RBE's efficacy in reducing the EC content in Chinese rice wine, offering valuable insights for EC reduction strategies.

Analysis of Sugar Components of Fermented Rice Wine by Ion Chromatography

[Objective] The aim was to analyze sugar components in fermented rice wine by ion chromatography. [Method] The optimal condition for chromatography system of sugar analysis was selected by measuring sugars in fermented rice wine with ion chromatography and pulsed amperometric detection. [Result] The optimal measurement conditions were as follows： Leacheate （Leachate）, consisting of NaOH and CH3COONa, was eluted by gradient concentrations, with column temperature at 35 ℃ and flow rate at 0.4 ml/min. In the condition, sugars in rice wine were ana- lyzed and the results showed that the method is featured by low detection limit, good repetition and high recovery rate. [Conclusion] The research establishes and determines the approaches and optimum conditions for sugar analysis in rice wine by ion chromatography and pulsed amperometric detection, providing references for advancement of research on quality improvement of fermented rice wine.

The setereoselective preparation ofβ-keto esters using baker's yeast in the presence of rice wine koji

By the addition of rice wine koji, enhancement of the reactivity was observed for the baker＇s yeast reduction of β-keto esters into （S）-β-hydroxy esters with high enantiomeric purity （73-98%）.

Effect of yellow rice wine on anti-aging ability in aged mice induced by D-galactose

The present study is focused on investigation of the health protective effect of yellow rice wine(YRW)in mice and the potential underlying mechanism.Symptoms of aging were induced in mice by using Dgalactose(D-gal),and different doses of YRW(4,8,and 12 mL/kg BW)were orally administrated to D-galtreated mice for a period of six weeks.The in vivo data obtained in the present study preliminary indicated that YRW markedly increased the activity of antioxidant enzymes and reduced the concentration of MDA both in the brain and liver.Furthermore,a forced swim test showed that moderate intake of YRW(8 mL/kg BW)significantly decreased the duration of immobility,reduced the blood content of urea nitrogen and lactic acid,and increased hepatic glycogen storage.Besides,results from the Morris water maze test suggested that YRW significantly reversed cognitive impairment and also alleviated neuroapoptosis in the experimental mice by regulating the gene expressions of Bax/Bcl-2 and caspase-3.The above results indicated YRW has a potential anti-aging effect in mice and provided us certain molecular evidence for this action.

Fast Determination of 22 Pesticides in Rice Wine by Dispersive Solid-Phase Extraction in Combination with GC-MS

A rapid method was developed for the determination of 22 pesticides in rice wine. The procedure involved an extraction with acetonitrile and a cleanup step using dispersive solid-phase extraction (d-SPE), and primary-secondary amine (PSA) and octadecylsilane (ODS) were used as sorbents. D-SPE had some advantages over some traditional prepara- tions, especially in time and cost. Both the extraction and cleanup only cost about 15 min per a sample. Then the GC-MS was used for quantitative and qualitative analysis. Matrix-matched standards solution and analyte protectant were compared to decrease the matrix effect, and the former showed a better efficacy. Acceptable linearity was achieved in the range of 0.05 - 0.30 mg/L. After matrix-matched standards calibration, recoveries were between 60 and 140%. For the most of pesticides, precision and repeatability were less than 10% and 16%, respectively. The result indicated that the developed method was suitable for the determination of the multi-pesticides in rice wine.

Optimization of rice wine fermentation process based on the simultaneous saccharification and fermentation kinetic model

Chinese rice wine making is a typical simultaneous saccharification and fermentation （SSF） process. During the fermentation process, temperature is one of the key parameters which decide the quality of Chinese rice wine. To optimize the SSF process for Chinese rice wine brewing, the effects of temperature on the kinetic parameters of yeast growth and ethanol production at various temperatures were determined in batch cultures using a mathematical model. The kinetic parameters as a function of temperature were evaluated using the software Origin8.0. Combing these functions with the mathematical model, an appropriate form of the model equations for the SSF considering the effects of temperature were developed. The kinetic parameters were found to fit the experimental data satisfactorily with the developed temperature-dependent model. The temperature profile for maximizing the ethanol production for rice wine fermentation was determined by genetic algorithm. The optimum temperature profile began at a low temperature of 26℃ up to 30 h. The operating temperature increased rapidly to 31.9 ℃, and then decreased slowly to 18℃ at 65 h. Thereafter, the temperature was maintained at 18 ℃ until the end of fermentation. A maximum ethanol production of 89.3 g.L 1 was attained. Conceivably, our model would facilitate the improvement of Chinese rice wine production at the industrial scale.

Development of a Kind of Tartary Buckwheat Rice Wine

[Objectives]This study was conducted to improve the utilization of tartary buckwheat resources,enrich the varieties of rice wine products,and further promote the development of the rice wine industry.[Methods]With tartary buckwheat and glutinous rice as raw materials for mixed fermentation and sensory score as an evaluation indicator,the effects of four factors of material ratio,rice leaven addition,material-to-water ratio and fermentation time on the quality of tartary buckwheat rice wine were investigated.The optimal technological conditions of tartary buckwheat rice wine were determined by an orthogonal test.[Results]The optimal process conditions were as follows:the material ratio of 1∶0.2(g/g),the addition amount of rice leaven of 0.5%,the material to water ratio of 1∶0.4(g/ml),and the fermentation time of 72 h.The obtained tartary buckwheat rice wine product was light yellow,clear and bright,and tasted moderately sweet and sour.[Conclusions]The tartary buckwheat rice wine product has good color,fragrance and taste,and is a healthy drink that conforms to people s health concepts and is suitable for drinking.

Phthalates in Commercial Chinese Rice Wines: Concentrations and the Cumulative Risk Assessment to Adult Males in Shanghai

The concentrations of 16 phthalates in 164 commercial Chinese rice wines （CRW） were detected by GC-MS, and consumption data on CRW in different packaging types was investigated from 634 adult males in Shanghai using a food frequency questionnaire. Based on the prinq：iples of probabilistic modelling and cumulative risk assessment, the exposure and health risk of phthalates from CRW to adult males in Shanghai was evaluated. DMP, DEP, DIBP, DnBP, BBP, and DEHP were detected in the samples, thE： range of detection frequency of individual phthalates varied from 6.10% for BBP to 15.24% for DIBP, and the detected concentrations were 51.06-200.34 ng/mL. All the respondents consumed CRW, 90.69% of them consumed CRW 0.01-49.9 mL/d, the minimum value of the average daily intake of CRW was 6.25 mL/d, the median was 13.72 mL/d and the maximum was 300 mL/d. The median exposure level of the 6 detected Phthalates to adult males in Shanghai were 6.58-7.10 ng/（d.kg）, and the maximum exposure level were 137.38-540.47 ng/（d.kg）. The cumulative exposure health risk index （HI） based on the median and maximum exposure level of the 6 Phthalates （DMP, I~）EP, DIBP, DnBP, BBP, and DEHP） were 0.001147 ancl 0.063396, both were far less than 1. In conclusion, CRW were generally consumed by the adult males in Shanghai.

Chemical Composition of Special Glutinous Rice and Its Effect on the Quality of Brewed Wine

The chemical composition of 8 different special glutinous rice varieties was analyzed,and its effects on the physical and chemical properties of the wines brewed were investigated. The correlations between major chemical constituents and quality of glutinous rice were analyzed. The results show that the contents of the major chemical constituents in the special glutinous rice varieties were not much different,and they all ranked as starch’s > protein’s > fat’s. After 4-8 weeks of fermentation,the total acidity decreased with time( excepting Heixiangnuo),the total residual sugar reduced significantly,and the alcohol content increased significantly. The correlations between starch content of glutinous rice and physical and chemical indices and sensory quality of its brewed wine were not significant. There are positive correlations between protein content and various indices,and the correlation with total acidity reached the significant level. Fat content was negatively correlated with alcohol content,and positively correlated with sensory quality.

Preparation of Alkali-soluble Pachymaran Rice Wine

[Objectives] This study was conducted to determine the optimum process conditions for the preparation of alkali-soluble pachymaran rice wine. [Methods] A new type of alkali-soluble pachymaran rice wine was prepared by mixing and fermenting alkali-soluble pachymaran and glutinous rice as raw materials. The sensory score was used as the evaluation index to investigate the effects of three factors including the amount of alkali-soluble pachymaran, inoculation amount and fermentation temperature on the quality of the alkali-soluble pachymaran rice wine. The fermentation process of the rice wine was then optimized by an orthogonal experiment. [Results] With the proportion of the alkali-soluble pachymaran added of 0.4%, the inoculation amount of 0.6% and the fermentation temperature at 30 ℃, the sensory score of the prepared rice wine was the highest, which was 93.5 points. The alkali-soluble pachymaran rice wine prepared under above conditions was rich in flavor and tasted sweet and sour. [Conclusions] The production of the new rice wine and the understanding of the development history of rice wine will provide reference for the future development of rice wine industry, and provide research directions for the development of new health drinks.

Study on Production Process of Roselle Rice Wine

[Objectives]This study was conducted to more systematically explore the traditional brewing process of roselle rice wine. [Methods] With local high-quality white glutinous rice and sun-dried roselle as raw materials for brewing rice wine, on the premise of extensive research on traditional rice wine technology in China, the addition amount of roselle extract, the addition amount of distiller’s yeast, the variation range of after-fermentation temperature and the starting time of after-fermentation were investigated. [Results] The best traditional processing and brewing parameters were the ratio of glutinous rice and roselle extract(mass to volume ratio) at about 1∶1.55, the addition amount of distiller’s yeast of 0.55%, and the fermentation temperature at 30 ℃, and the starting time at 72 h. The sensory quality of the high-quality roselle rice wine that was produced under the best brewing conditions was about(87.7±2.45) points. [Conclusions] A number of hygiene inspection technical indexes in the product all met the current relevant national safety standards in China, providing another technical research direction for the development of a variety of new green healthy beverage projects.

Optimization of Extraction Process of Polyphenols from Chrysanthemum morifolium and the Development of Chrysanthemum Rice Wine

[Objectives]This study was conducted to provide a theoretical basis for the extraction and comprehensive utilization of functional active components of Chrysanthemum morifolium polyphenols.[Methods]With C.morifolium as a raw material,polyphenols were extracted by water extraction.The extraction process of polyphenols were optimized by single factor tests on solid-liquid ratio,extracting time and times.Old rice wine selected as the base wine was added with C.morifolium polyphenol extract,honey,citric acid and other auxiliary materials to prepare a kind of chrysanthemum old rice wine.Through sensory analysis combined with fuzzy mathematics comprehensive evaluation method,the optimal formula of chrysanthemum old rice wine was determined,and the corresponding physicochemical indicators of the obtained chrysanthemum old rice wine were tested.[Results]The optimal soaking process for C.morifolium was as follows:extraction time of 20 min,a solid-liquid ratio of C.morifolium to warm water at 1:40,extraction times of 3 times.The physical and chemical indicators of the chrysanthemum wine obtained from the above optimal formula were as follows:sugar content 5%,ethanol content 11%,and pH value 4.04.The chrysanthemum old rice wine obtained was clear and transparent,and the fragrance of chrysanthemum was coordinated with the mellow aroma of rice wine.The taste was refreshing and suitable for the vast majority of people to drink.[Conclusions]The new type of chrysanthemum old rice wine combines the polyphenolic active substances in C.morifolium with the low ethanol content of old rice wine,which not only improves the utilization rate of C.morifolium,but also strengthens the health function of old rice wine products,improves the quality of old rice wine,and promotes the healthy and rapid development of the old rice wine industry.

Application Prospects for the Innovation of Defined Fungal Starter in Rice Wine Fermentation

The feasibility of pilot-scale manufacture of defined fungal starter and its application in rice wine production from different local starchy materials were investigated. Starter consisting of Arnylomyces rouxii and Saccharomyces cerevisiae gave high performance in winemaking when prepared in conditions of rice flour 80% and cassava flour 20% with 4 incubation days. The starter level at 20% was favourably employed for manufacture with the initial amount of I0 kg mixed-flours, Dry starter granules which were vacuum packed could adapt ambient temperature （approx. 28-32℃） during 8 months of storage. The defined starter performed as superior inoculum for winemaking from different agricultural starchy resources. The undesirable bacteria were found at approx. 2 Log CFU/g of dry starter. By morphology, biochemical and physiological growth and the genetic partial 16S analyses, three bacterial isolates were characterized as Bacillus subtilis/amvloliquefaciens which may contaminate tbod but not cause food poisoning and not considered as a human pathogen.

不同催陈处理对菊花米酒功能成分及风味物质的影响

为探究不同催陈处理对菊花米酒功能性成分和风味物质的影响,采用超声(US)、微波(MW)、超声微波联合(SW)三种方法分别处理米酒和菊花米酒3 d和7 d,对样品的基本理化指标、抗氧化活性、风味物质及感官评价进行分析。结果表明:微波处理7 d菊花米酒还原糖含量最高为112.92±7.39 mg/mL;三种催陈处理的样品总酸含量都有所上升,超声处理7 d可以显著提高菊花米酒中总酸含量(P<0.05);微波处理3~7 d,米酒和菊花米酒的多酚含量均增加,超声处理条件下黄酮含量增加。抗氧化活性分析发现,与对照组相比,微波处理7 d后,菊花米酒的DPPH自由基清除率由60.49%±0.04%降至19.69%±1.78%(P<0.05);超声微波联合处理3 d后,菊花米酒的ABTS+自由基清除率增加,其他处理下ABTS+自由基清除率降低;三种方法都能提高菊花米酒的总抗氧化能力,微波处理7 d后,菊花米酒的总抗氧化能力最高;催陈过程中菊花米酒自由基清除率和总抗氧化能力均强于米酒。GC-MS结果表明,三种催陈处理下,菊花米酒风味物质种类和相对含量呈下降趋势,但异丁醇在不同条件下均有增加;超声微波联合处理3 d,棕榈酸乙酯相对含量明显增加;三种方法处理菊花米酒,3-羟基-2-丁酮相对含量均有增加;超声处理3 d后,菊花米酒风味物质保留效果最佳,检测出34种风味物质。感官评价结果表明,超声微波联合处理3 d,菊花米酒的口感协调并呈现出花蜜味。表明适合的催陈方法可以丰富菊花米酒的风味物质,均衡米酒的营养成分并改善口感。

基于金属有机框架的固定化中性脲酶及其降解黄酒中的尿素

开发利用新型固定化中性脲酶降解黄酒中的尿素,是有效控制黄酒中氨基甲酸乙酯含量的一种可行的方法。近年来,基于金属有机框架(metal-organic frameworks,MOFs)原位合成固定化酶受到研究者的关注。该研究基于黄酒的特性,通过对ZIF-8与MIL-100(Fe)两种MOF材料的比较,选择以MIL-100(Fe)作为固定化载体,在室温水环境下原位合成了固定化中性脲酶NU@MIL-100(Fe),对其进行了X射线衍射和扫描电子显微镜的表征以及酶学性质的评价。结果表明,以酸稳定性和酒精稳定性良好的MIL-100(Fe)为载体进行固定化,中性脲酶的引入不影响MIL-100(Fe)的晶体结构与形貌。相较于游离中性脲酶,固定化中性脲酶NU@MIL-100(Fe)最适pH、最适温度以及活性受酒精的影响未发生明显变化,但NU@MIL-100(Fe)表现出更好的酸性活性和酒精耐受性,酸稳定性也有一定的提高。将NU@MIL-100(Fe)用于黄酒中的尿素降解,处理4 h后尿素降解率达到79.96%,24 h后尿素降解率达93.83%,重复使用3次,处理4 h仍可达到48.29%的尿素降解率,表现出良好的尿素降解效果和重复使用性。该研究结果为固定化中性脲酶在黄酒中的实际应用提供了新的参考。

松针红薯糯米酒发酵工艺优化及抗氧化活性分析

目的:改善传统红薯糯米酒的风味和功效,优化松针红薯糯米酒的发酵工艺,并对其理化指标和抗氧化活性进行评价。方法:在传统红薯米酒发酵基础上,采用单因素实验和响应面试验对发酵条件进行优化。考察了松针添加量、初始糖度、发酵时间、酵母添加量、料液比和发酵温度等因素对发酵过程的影响,对最优发酵工艺下所得松针红薯糯米酒的理化指标进行评价,并通过1,1-二苯基-2-苦肼基(DPPH)和2,2'-联氨-双(3-乙基苯并噻唑啉-6-磺酸)二铵盐(ABTS)阳离子自由基清除实验评估其抗氧化活性。结果:优化后的发酵条件为松针添加量3.3%,初始糖度22.5°Bx,发酵时间7 d,酵母添加量0.20%,料液比1:3(g/mL),发酵温度30℃。在此条件下,松针红薯糯米酒的总糖含量为12.5 g/L,酒精含量为17.6%,氨基酸态氮含量为0.58 g/L。产品呈淡黄透明色泽,具有特有的松针草本香气,且满足理化及微生物安全标准。抗氧化能力方面,松针红薯糯米酒对DPPH自由基和ABTS+自由基的清除率分别高达87.2%和90.3%,显著优于传统红薯糯米酒(P<0.05)。结论:本研究确定的优化发酵工艺,不仅提升了松针红薯糯米酒的风味,还显著增强了其抗氧化性能。该工艺对促进传统红薯糯米酒的创新和升级具有实际应用价值,为植物性辅料在酒类产品中的应用提供了新的思路。

正交试验结合主成分分析法优化薄荷紫米酒工艺

以紫米、薄荷为主要原料,采用液化工艺制备薄荷紫米酒。在单因素试验的基础上,采用正交试验结合主成分分析法优化薄荷紫米酒的制备工艺,并对其抗氧化活性进行测定。结果表明:薄荷紫米酒的最佳工艺条件为紫米与纯净水质量比1∶2.5、发酵时间15 d、薄荷液添加量8%(以紫米与纯净水总质量计),在此条件下制备的薄荷紫米酒口感丰富、气味清香,具有一定的抗氧化活性。

黄精黑糯米酒酿造工艺优化及其品质分析

以黑糯米为主要原料,黄精提取液为辅料制备黄精黑糯米酒。以感官评分为评价指标,通过单因素试验和正交试验优化液态法发酵黄精黑糯米酒酿造工艺条件,并对其理化指标及活性成分进行测定。结果表明,最佳酿造工艺条件为酒曲与酵母质量比1:1、发酵时间6 d、黄精提取液添加量28%、料液比(糯米与水)1.0:7.0(g:mL)。在此优化条件下,黄精黑糯米酒的酒体澄清透亮、呈紫红色、酒香醇厚、具有黄精风味,感官评分为87分,酒精度达12.0%vol,总糖、还原糖、总酸、氨基酸态氮、花色苷和总黄酮含量分别为4.13 g/100 mL、3.74 g/100 mL、6.32 g/L、0.22 g/L、37.9 mg/L、0.023 g/100 mL。

银杏果对花露烧酒风味的影响研究

目的通过风味分析确定花露烧酒新品中银杏果的最佳添加量。方法采用固相微萃取-气相色谱-质谱法(solid phase microexteaction-gas chromatography-mass spectrometry,SPME-GC-MS)和感官评价技术测定比较了不同银杏果添加量的花露烧酒的挥发性风味成分。结果共鉴定出52种挥发性风味成分,各样品中香气成分的种类和含量有明显差异;经与糯米混合发酵后,银杏果中青草风味成分如壬醛、正己醛等显著下降或未检出;采用主成分分析法得出银杏花露烧酒香气与苯乙醇、正己酸乙酯、乙酸异戊酯、庚酸乙酯、戊酸乙酯等风味成分有关。由感官分析可知银杏果添加量为25%的花露烧酒样品C整体感官品质最佳,尤其是香气方面,产生了令人愉悦的正己酸乙酯、乙酸异戊酯等风味成分。结论添加25%银杏果的花露烧酒的风味较好,为传统特色产品花露烧酒的创新提供了新思路,对银杏花露烧酒的风味控制提供了理论依据。

基于高通量测序技术对不同地区米酒曲微生物群落结构的分析

采用高通量测序技术对湖北宜昌当地传统米酒曲与广西玉林传统米酒曲中的微生物群落结构进行解析,获得了酒曲中主要微生物种属和占比。结果表明,广西米酒曲在物种丰富度以及群落多样性上均高于宜昌米酒曲;广西米酒曲中优势真菌属以根霉属(Rhizopus)、毛霉属(Mucor)、毕赤酵母属(Pichia)和假丝酵母属(Candida)为主,宜昌米酒曲中根霉属(Rhizopus)和毛霉属(Mucor)为优势菌属;在细菌属水平上,广西米酒曲以片球菌属(Pediococcus)、假单胞菌属(Pseudomonas)、魏斯氏属(Weissella)、乳杆菌属(Lactobacillus)为主,宜昌米酒曲优势菌属为假单胞菌属(Pseudomonas)和魏斯氏属(Weissella);ASV/OTU韦恩图分析表明宜昌酒曲在物种独特性上要优于广西玉林酒曲。本研究揭示了宜昌传统米酒曲中的真菌与玉林传统米酒曲真菌菌种的差别,为逐步改善传统酒曲质量,以及相关微生物的进一步利用提供了理论指导依据。