Effect of Temperature on Chinese Rice Wine Brewing with High Concentration Presteamed Whole Sticky Rice

Table 3

Effect of changing temperature on lactic acid concentration (g/L ± SD) at different stages.

Temperature	Lactic acid concentration (g/L)
	0–14 h	14–24 h	24–37 h	37–47 h	47–57 h	57–74 h	74–96 h	96–140 h
RT	0.5±0.2	0.25±0.03	1.92±0.01	1.13±0.08	1.2±0.07	−0.18±0.09	0.12±0.04	0.85±0.02
18°C	0.57±0.31	−0.03±0.01	0.12±0.03	1.57±0.03	−1.15±0.01	0.36±0.01	1.58±0.03	0.5±0.06
23°C	0.61±0.11	−0.06±0.01	0.22±0.03	0.67±0.03	4.41±0.01	−1.6±0.01	1.25±0.03	−0.01±0.06
28°C	1.08±0.28	2.38±0.04	2.56±0.00	0.09±0.00	−0.17±0.02	0±0.01	0.46±0.03	0.01±0.01
33°C	0.86±0.01	1.81±0.07	11.05±0.79	1.58±0.15	1.47±0.26	8.21±0.22	−1.55±0.59	6.79±0.06