Effect of ultrasound-assisted fermentation on physicochemical properties and volatile flavor compounds of Chinese rice wine

Food Physics Pub Date : 2023-09-01 DOI:10.1016/j.foodp.2023.100006

Jing Hao , Haining Xu , Pengfei Yan , Mengyuan Yang , Benjamin Kumah Mintah , Xianli Gao , Rong Zhang

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Abstract

The traditional fermentation method for Chinese rice wine (RW) production has some limitations such as difficulty in controlling quality, long brewing time, and thin taste. In this study, ultrasonic technology was adopted by adding enzyme with the aim of improving the fermentation efficiency and volatile flavor quality of RW. Results showed that the ethanol yield was increased by 23.53 % and the fermentation time was reduced by nearly 2 days by ultrasonic treatment of (one-time, 28 kHz, 1 h, 35 W/L) on the first day. Flavor analysis (following the ultrasonic treatment) showed that the flavors, especially the esters and alcohols in RW, also enhanced most significantly. The contents of isobutyl acetate, ethyl butyrate, ethyl hexanoate, and phenethyl acetate increased by 58.03 %, 107.70 %, 31.84 %, and 18.71 %, respectively. The results showed that the brewing process could be simplified, brewing time could be reduced and volatile flavor of RW could be improved by ultrasound.

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超声波辅助发酵对中国米酒理化性质和挥发性风味化合物的影响

中国米酒（RW）生产的传统发酵方法存在一些局限性，如质量难以控制、酿造时间长、口感淡薄等。本研究采用超声波技术，加入酶制剂，以提高发酵效率和米酒的挥发性风味质量。结果表明，第一天采用超声波处理（一次性，28 kHz，1 h，35 W/L），乙醇产量提高了 23.53%，发酵时间缩短了近 2 天。风味分析（超声波处理后）显示，风味，尤其是 RW 中的酯类和醇类，也得到了最显著的增强。乙酸异丁酯、丁酸乙酯、己酸乙酯和乙酸苯乙酯的含量分别增加了 58.03 %、107.70 %、31.84 % 和 18.71 %。结果表明，超声波可简化酿造工艺，缩短酿造时间，并改善 RW 的挥发性风味。

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