Table of Contents Author Guidelines Submit a Manuscript
BioMed Research International
Volume 2014, Article ID 426929, 8 pages
http://dx.doi.org/10.1155/2014/426929
Research Article

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

1Key Laboratory of Industrial Advanced Process Control for Light Industry of Ministry of Education, Jiangnan University, Wuxi 214122, China
2Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China
3Shaoxing Nverhong Wine Company Limited, Shangyu, Zhejiang 312000, China

Received 11 September 2013; Revised 4 November 2013; Accepted 5 November 2013; Published 6 January 2014

Academic Editor: Michael Greenwood

Copyright © 2014 Dengfeng Liu et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Linked References

  1. J. Shao, C. Huang, L. Yu, and Y. Zhan, “Investigation and development research of Zhejiang rice wine manufacturing,” Zhejiang Statistics Chinese, vol. 8, pp. 12–14, 2009. View at Google Scholar
  2. S. Chen and Y. Xu, “Effect of “wheat Qu” on the fermentation processes and volatile flavour-active compounds of Chinese rice wine (Huangjiu),” Journal of the Institute of Brewing, vol. 119, no. 1-2, pp. 71–77, 2013. View at Publisher · View at Google Scholar
  3. Y. Xu, D. Wang, W. Fan, X. Mu, and J. Chen, “Tranditional Chinese biotechnology,” in Biotechnology in China II: Chemicals, Energy and Environment, G. T. Tsao, P. Ouyang, and J. Chen, Eds., vol. 122, Springer, Berlin, Germany, 2010. View at Google Scholar
  4. A. O. Olaniran, Y. R. Maharaj, and B. Pillay, “Effects of fermentation temperature on the composition of beer volatile compounds, organoleptic quality and spent yeast density,” Electronic Journal of Biotechnology, vol. 14, no. 2, p. 5, 2011. View at Publisher · View at Google Scholar · View at Scopus
  5. G.-Y. Wei, Y. Li, G.-C. Du, and J. Chen, “Kinetic models for the effect of temperature on batch glutathione fermentation by Candida utilis,” Chinese Journal of Biotechnology, vol. 19, no. 3, pp. 358–363, 2003. View at Google Scholar · View at Scopus
  6. G. Du, J. Zhan, J. Li, Y. You, Y. Zhao, and W. Huang, “Effect of fermentation temperature and culture medium on glycerol and ethanol during wine fermentation,” American Journal of Enology and Viticulture, vol. 63, no. 1, pp. 132–138, 2012. View at Publisher · View at Google Scholar · View at Scopus
  7. C. Charoenchai, G. H. Fleet, and P. A. Henschke, “Effects of temperature, pH, and sugar concentration on the growth rates and cell biomass of wine yeasts,” American Journal of Enology and Viticulture, vol. 49, no. 3, pp. 283–288, 1998. View at Google Scholar · View at Scopus
  8. I. Andorrà, S. Landi, A. Mas, B. Esteve-Zarzoso, and J. M. Guillamón, “Effect of fermentation temperature on microbial population evolution using culture-independent and dependent techniques,” Food Research International, vol. 43, no. 3, pp. 773–779, 2010. View at Publisher · View at Google Scholar · View at Scopus
  9. A. Tromp, “The effect of yeast strain, grape solids, nitrogen and temperature on fermentation rate and wine quality,” South African Journal for Enology and Viticulture, vol. 5, no. 1, pp. 1–6, 1984. View at Google Scholar
  10. M. Redón, J. M. Guillamón, A. Mas, and N. Rozès, “Effect of growth temperature on yeast lipid composition and alcoholic fermentation at low temperature,” European Food Research and Technology, vol. 232, no. 3, pp. 517–527, 2011. View at Publisher · View at Google Scholar · View at Scopus
  11. L. V. A. Reddy and O. V. S. Reddy, “Effect of fermentation conditions on yeast growth and volatile composition of wine produced from mango (Mangifera indica L.) fruit juice,” Food and Bioproducts Processing, vol. 89, no. 4, pp. 487–491, 2011. View at Publisher · View at Google Scholar · View at Scopus
  12. J. Wang, “Analysis of composition and source of color, aroma, taste, type in rice wine,” China Brewing, vol. 4, no. 18, pp. 6–10, 2004. View at Google Scholar
  13. Y. Cao, G. Xie, C. Wu, and J. Lu, “A study on characteristic flavor compounds in traditional Chinese rice wine—Guyue Longshan rice wine,” Journal of the Institute of Brewing, vol. 116, no. 2, pp. 182–189, 2010. View at Google Scholar · View at Scopus
  14. A. M. Molina, J. H. Swiegers, C. Varela, I. S. Pretorius, and E. Agosin, “Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds,” Applied Microbiology and Biotechnology, vol. 77, no. 3, pp. 675–687, 2007. View at Publisher · View at Google Scholar · View at Scopus
  15. L. Hiralal, B. Pillay, and A. O. Olaniran, “Stability profile of flavour-active ester compounds in ale and lager beer during storage,” African Journal of Biotechnology, vol. 12, no. 5, pp. 491–498, 2013. View at Google Scholar
  16. A. Gamero, J. Tronchoni, A. Querol, and C. Belloch, “Production of aroma compounds by cryotolerant Saccharomyces species and hybrids at low and moderate fermentation temperatures,” Journal of Applied Microbiology, vol. 114, no. 5, pp. 1405–1414, 2013. View at Publisher · View at Google Scholar
  17. K. Toko, “Taste sensor with global selectivity,” Materials Science and Engineering C, vol. 4, no. 2, pp. 69–82, 1996. View at Publisher · View at Google Scholar · View at Scopus
  18. C. W. Hesseltine and H. L. Wang, “Traditional fermented foods,” Biotechnology and Bioengineering, vol. 9, no. 3, pp. 275–288, 1967. View at Publisher · View at Google Scholar
  19. H. Yu, Y. S. Ding, and S. F. Mou, “Direct and simultaneous determination of amino acids and sugars in rice wine by high-performance anion-exchange chromatography with integrated pulsed amperometric detection,” Chromatographia, vol. 57, no. 11-12, pp. 721–728, 2003. View at Publisher · View at Google Scholar · View at Scopus
  20. S. Chen and Y. Xu, “The influence of yeast strains on the volatile flavour compounds of Chinese rice wine,” Journal of the Institute of Brewing, vol. 116, no. 2, pp. 190–196, 2010. View at Google Scholar · View at Scopus
  21. D. Feng, S. Sun, H. Ma, G. Sun, and P. Sun, “Analysis of main organic acids in spoilage rice wine,” China Brewing, vol. 29, no. 1, pp. 125–128, 2010. View at Google Scholar
  22. I. Russell, “Understanding yeast fundamentals,” in The Alcohol Textbook, K. A. Jacques, T. P. Lyons, and D. R. Kelsall, Eds., Nottingham University Press, Nottingham, UK, 4th edition, 2003. View at Google Scholar
  23. M. J. Torija, N. Rozès, M. Poblet, J. M. Guillamón, and A. Mas, “Effects of fermentation temperature on the strain population of Saccharomyces cerevisiae,” International Journal of Food Microbiology, vol. 80, no. 1, pp. 47–53, 2003. View at Publisher · View at Google Scholar · View at Scopus
  24. J. H. Lee, D. Williamson, and P. L. Rogers, “The effect of temperature on the kinetics of ethanol production by Saccharomyces uvarum,” Biotechnology Letters, vol. 2, no. 4, pp. 141–146, 1980. View at Publisher · View at Google Scholar · View at Scopus
  25. K. J. Lee, M. L. Skotnicki, D. E. Tribe, and P. L. Rogers, “The effect of temperature on the kinetics of ethanol production by strains of Zymomonas mobilis,” Biotechnology Letters, vol. 3, no. 6, pp. 291–296, 1981. View at Publisher · View at Google Scholar · View at Scopus
  26. M. Phisalaphong, N. Srirattana, and W. Tanthapanichakoon, “Mathematical modeling to investigate temperature effect on kinetic parameters of ethanol fermentation,” Biochemical Engineering Journal, vol. 28, no. 1, pp. 36–43, 2006. View at Publisher · View at Google Scholar · View at Scopus
  27. F. Shen, Y. Ying, B. Li, Y. Zheng, and J. Hu, “Prediction of sugars and acids in Chinese rice wine by mid-infrared spectroscopy,” Food Research International, vol. 44, no. 5, pp. 1521–1527, 2011. View at Publisher · View at Google Scholar · View at Scopus
  28. X. Niu, F. Shen, Y. Yu et al., “Analysis of sugars in Chinese rice wine by Fourier transform near-infrared spectroscopy with partial least-squares regression,” Journal of Agricultural and Food Chemistry, vol. 56, no. 16, pp. 7271–7278, 2008. View at Publisher · View at Google Scholar · View at Scopus
  29. F. N. Arroyo-López, S. Orlić, A. Querol, and E. Barrio, “Effects of temperature, pH and sugar concentration on the growth parameters of Saccharomyces cerevisiae, S. kudriavzevii and their interspecific hybrid,” International Journal of Food Microbiology, vol. 131, no. 2-3, pp. 120–127, 2009. View at Publisher · View at Google Scholar · View at Scopus
  30. M. Zhao, Y. Leng, H. Ye, Y. Zhao, and F. Wang, “Analysis of yellow wine big pots fermentation and sugar metabolism in fermentation process,” Liquor Making, vol. 2, pp. 58–61, 2010. View at Google Scholar
  31. Q. Mao, “Discussion on composition changes during rice wine fermentation,” China Brewing, vol. 141, no. 12, pp. 1–5, 2004. View at Google Scholar
  32. Q. Mao, “Seriflux of yellow rice wine and its microbe changes and functions,” Liquor-Making Science & Technology, vol. 3, pp. 73–76, 2004. View at Google Scholar
  33. J. Zhou, Chinese Rice Wine Brewing Process, China Light Industry Press, Beijing, China, 2nd edition, 1996.