E3S Web Conf.
Volume 233, 20212020 2nd International Academic Exchange Conference on Science and Technology Innovation (IAECST 2020)
|Number of page(s)||5|
|Section||BFS2020-Biotechnology and Food Science|
|Published online||27 January 2021|
Study on aging parameters and effect of rice wine based on aging device
1 School of Mechanical Engineering, Nantong University, Nantong 226019, China
2 Graduate School of Advanced Technology and Science, University of Tokushima, Tokushima 770-8506, Japan
3 Nantong Vocational College of Science & Technology, Nantong 226019, China
* Corresponding author: firstname.lastname@example.org
Rice wine is a kind of low alcohol and high nutrition four season drinking wine made from water and glutinous rice. Generally, new rice wine needs to undergo a natural aging process for about 1 year. In order to solve the problems of long natural aging period and poor aging effect of rice wine, a set of rice wine aging device was designed and a comprehensive method was used to age the rice wine. By orthogonal experiments, the optimal aging process parameters were determined, which were temperature 55 °C, aging time 12 days, and hydrogen peroxide addition 4 mL/200 mL. The results show that the content of ethyl acetate and ethyl lactate in rice wine are 0.44 g/L and 0.80 g/L respectively and the content of total acid and total sugar reaches 6.9 g/L and 230.2 g/L respectively. Compared with naturally aged rice wine, it is verified that the effect of artificial aging can achieve the effect of natural aging for one year. This experiment provides a new method for the study of artificial aging of rice wine.
© The Authors, published by EDP Sciences 2021
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