Author(s):
The production of high-quality Chinese rice wine is largely dependent on the fermentation temperature. However, there are no reports on the kinetics of ethanol, sugar and acid in the Chinese rice wine fermentation mixture treated at different temperatures. The effect of fermentation temperature on the quality of Chinese rice wine has been studied. The composition and concentration of ethanol, sugar, glycerol and organic acids in the mixture of Chinese rice wine samples were determined by HPLC method. Both the highest ethanol concentration and the highest glycerol concentration were obtained in the fermentation medium treated at 23°C. The highest maltose peak (90 g/L) was obtained at 18°C. Both lactic acid and acetic acid peak at 33°C. Experimental outcomes show that temperature contributes significantly to ethanol production, sour flavor content and sugar content in fermentation liquid of Chinese Rice Water.
