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Chemical Composition of Special Glutinous Rice and Its Effect on the Quality of Brewed Wine

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  • XIANG, Jiayong
  • PENG, Yuanyuan
  • LU, Liye
  • XIE, Lu
  • XIE, Qinxin
  • MENG, Guiyuan
  • XIAO, Rong

Abstract

The chemical composition of 8 different special glutinous rice varieties was analyzed, and its effects on the physical and chemical properties of the wines brewed were investigated. The correlations between major chemical constituents and quality of glutinous rice were analyzed. The results show that the contents of the major chemical constituents in the special glutinous rice varieties were not much different, and they all ranked as starch’s > protein’s > fat’s. After 4-8 weeks of fermentation, the total acidity decreased with time (excepting Heixiangnuo), the total residual sugar reduced significantly, and the alcohol content increased significantly. The correlations between starch content of glutinous rice and physical and chemical indices and sensory quality of its brewed wine were not significant. There are positive correlations between protein content and various indices, and the correlation with total acidity reached the significant level. Fat content was negatively correlated with alcohol content, and positively correlated with sensory quality.

Suggested Citation

  • XIANG, Jiayong & PENG, Yuanyuan & LU, Liye & XIE, Lu & XIE, Qinxin & MENG, Guiyuan & XIAO, Rong, 2019. "Chemical Composition of Special Glutinous Rice and Its Effect on the Quality of Brewed Wine," Asian Agricultural Research, USA-China Science and Culture Media Corporation, vol. 11(12), December.
    • Handle: RePEc:ags:asagre:300986
    DOI: 10.22004/ag.econ.300986
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    Agribusiness;

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