A Study on Characteristic Flavor Compounds in Traditional Chinese Rice Wine — Guyue Longshan Rice Wine英文电子书.pdf

A Study on Characteristic Flavor Compounds in Traditional Chinese Rice Wine - Guyue Longshan Rice Wine 1,2 3,4 2 1,2,* Yu Cao , Guangfa Xie , Chun Wu and Jian Lu ABSTRACT unique flavor. In general, flavor compounds are mainly produced, but are not limited to yeast fermentation, during J. Inst. Brew. 116(2), 182–189, 2010 3 6 CRW brewing . More than 2 × 10 microbe colonies per The objective of the study was to systematically investigate gram of wheat Qu7 are typically inoculated into the CRW flavor compounds in Chinese rice wine (CRW) using chroma- fermentation broth. These microorganisms take part in the tography technology. In twelve CRW samples, 93 different fla- fermentation in addition to the yeast, and together they vor compounds were detected and identified including 16 alco- hols in addition to ethanol, 29 esters, 9 aldehydes, 9 organic synthesize compounds. In long-term production practice, acids, 19 amino acids and 11 fatty acids. Statistical analysis by it is recognized that in addition to the brewing raw materi- principal component analysis (PCA) indicated that seventeen als and process, the wheat Qu made in the local factories flavor compounds in Guyue Longshan rice wine made a large has a great i