chinese rice wine
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2021 ◽  
Vol 12 ◽  
Author(s):  
Chen Chen ◽  
Zheng Liu ◽  
Wenya Zhou ◽  
Huaixiang Tian ◽  
Juan Huang ◽  
...  

In this study, an artificial starter culture was prepared using the core microbial species of JIUYAO to produce Chinese rice wine (CRW). The fermentation activity and flavor profiles of CRW samples fermented with traditional JIUYAO, a commercial starter culture, and our artificial starter culture were compared. The optimal protectant combination for lyophilization of the artificial starter was established as 15.09% skim milk, 4.45% polyethylene glycol, 1.96% sodium glutamate, and 11.81% maltodextrin. A comparative analysis revealed that the ethanol content of the three CRW samples was similar. The total acid content of the CRW sample fermented with the artificial starter (7.10 g/L) was close to that of the sample fermented with JIUYAO (7.35 g/L), but higher than that of the sample fermented with the commercial starter (5.40 g/L). An electronic nose analysis revealed that the olfactory fingerprints of the CRW samples fermented with JIUYAO and the artificial starter resembled each other. For both above mentioned samples, the flavor profiles determined by gas chromatography–mass spectrometry indicated some differences in the variety and content of the aroma compounds, but the key odorants (odor activity values ≥1), such as isoamyl acetate, ethyl acetate, phenyl alcohol, and isoamyl alcohol, were similar.


2021 ◽  
Vol 8 ◽  
Author(s):  
Zeqi He ◽  
Guo Liu ◽  
Zijiao Qiao ◽  
Yong Cao ◽  
Mingyue Song

The bioactive peptides that can inhibit angiotensin-I converting enzyme (ACE, EC. 3. 4.15.1) are considered as possible cures of hypertension. Food-derived angiotensin-I converting enzyme inhibitory (ACEi) peptides have gained more attention because of their reduced side effects. In this study, we reported the method for purifying ACEi peptides from the lees of traditional Chinese rice wine and evaluated the product's biochemical properties. After three steps of reversed-phase high-performance liquid chromatography (RP-HPLC), for the first time, we isolated, purified, and identified two novel peptides: LIIPQH and LIIPEH, both of which showed strong ACEi activity (IC50-values of 120.10 ± 9.31 and 60.49±5.78 μg/ml, respectively). They were further categorized as mixed-type ACE inhibitors and were stable against both ACE and gastrointestinal enzymes during in vitro digestion. Together, these results suggest that the rice wine lees that produced as a by-product during rice wine production can be utilized in various fields related to functional foods and antihypertensive medicine.


2021 ◽  
Author(s):  
Guangfa Xie ◽  
Huajun Zheng ◽  
Zheling Qiu ◽  
Zichen Lin ◽  
Qi Peng ◽  
...  

2021 ◽  
Vol 33 (2) ◽  
pp. 46-53
Author(s):  
Kaizheng Zhang ◽  
Wenchi Wu ◽  
Wei Zou ◽  
Zhenhui Kang ◽  
Qin Yan ◽  
...  

An amino acid analyzer was used to detect free amino acids (FAA) in Mimai Qu rice wines (SMW and DMW) and control wine samples (Chinese rice wine [CRW] and Japanese sake [JNS]). It was found that CRW had the highest total amino acid (TAA) content (~2814 mg/L), followed by SMW (~2509 mg/L) and DMW (~1474 mg/L), while JNS had the least (~917 mg/L). Amino acid ratio coefficient method (SRCAA), linear regression method, cluster analysis (CA) and principal component analysis (PCA) were used for evaluating the nutritional value of amino acids in wine samples, giving similar results. SMW had the highest nutritional value, followed by CRW and DMW and JNS.


2021 ◽  
Vol 35 (S1) ◽  
Author(s):  
Xiao Xu ◽  
Wenliang Ma ◽  
Shuning Hu ◽  
Zhengyuan Qian ◽  
Chi Shen ◽  
...  

Author(s):  
Suping Li ◽  
Jingjing Liang ◽  
Yanli Ma ◽  
Yufeng Ding ◽  
Jiancheng Luo ◽  
...  

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