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Study on Key Technology for Reuse of Rice Seriflux in Rice Wine Brewing and Its Application

Author: LiHaiXia
Tutor: HeGuoQing
School: Zhejiang University
Course: Food Engineering
Keywords: rice seriflux rice-sprinkling water precipitate of rice seriflux reuse fermentation process wine quality
CLC: TS262.4
Type: Master's thesis
Year: 2012
Downloads: 69
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Abstract


Rice seriflux and rice-sprinkling water are the by-product in the yellow rice wine production process, which are rich in protein, carbohydrates, vitamins, organic acids and up to 18 amino acids.they are treasure when they are used,otherwise will pollute the environment.But there is little research on the reuse methods of rice seriflux, rice-sprinkling water and the precipitate of rice seriflux.The paper developed new reuse methods to make all the rice seriflux and rice-sprinkling water used in the wine production process,making maximal use of the rice’s effective components.The pollutants of rice seriflux and rice-sprinkling water in the wine industry and the pollutants of rice seriflux which was obtained from steeping different varieties of rice and steeping rice at different temperatures in the laboratory were assessed, the results showed that the CODcr and BOD5 of rice Seriflux and rice-sprinkling water were very high and would cause serious environmental pollution. The rice varieties and temperatures would affect its organics composition.The organics and microbes changes in the process of steeping and clarifying cyclically were studied.The result showed that rice seriflux could enrich its beneficial microbes and improve utilization of raw materials in the process of steeping and clarifying cyclically.so the rice Seriflux was used to steep rice cyclically and rice-sprinkling water was added to fermenting mash, making the wastewater reused.The organics and microflora in the fermented grains were studied through tracing the sampling in fermentation process,which initially revealed with the increasing cycling times of rice seriflux,the acid of fermenting mash increased,accelerating the fermentation process and improving the alcohol yield,the alcohol content of 20 days’ fermented grains increased from 16.5% in the first group to 17.4% in the fifth group,and the yeast number in the rice seriflux group was higher than that in the tap water group. In addition, the yeast number and the alcohol content in the rice-sprinkling water group were higher than that in the tap water group. Thus this reuse method is beneficial to yeast propagation, can accelerate the fermentation process and improve the alcohol yield. The paper also studied the effect of this method on the wine quality,the results showed that it would not affect the sensory quality,but help to improve the wine’s alcohol content,amino acid content.The wine’s flavor ingredients didn’t decreased,but some important flavor compounds such as ethyl caproate,ethyl acetate improved.In additon,the paper developed a new method of precipitate of rice seriflux,making all the rice seriflux reused,and studied the effect of this method on the wine production process and wine quality,the result initially revealed that adding 30% precipitate of rice seriflux was most conducive to accelerate the fermentation process and improve the alcohol yield, making qualified yellow rice wine. On the contrary, adding too much would affect the fermentation process and the quality of the yellow rice wine.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Brewing industry > A variety of wine and its manufacturing > Rice wine,sake
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