Quality Comparison of Glutinous Rice Fermented Wine and Waxy Maize Fermented Wine

Abstract

In order to study the influence of glutinous rice and waxy maize on the quality of fermented wine, Indica glutinous rice, Japonica glutinous rice and waxy maize were selected as raw materials. The content of moisture, protein, ash, starch and fat were measured. The content of reducing sugar, soluble solids, alcohol, and total acid of the fermentation process were tested. After the fermentation was completed, the taste and smell of the fermented wine were determined through the sensory evaluation, electronic tongue and electronic nose. The results showed that the protein, starch and fat content in Indica glutinous rice, Japonica glutinous rice and waxy maize had significant differences (P<0.05). The reducing sugar (12.69 g/100 g), soluble solids (12.89%), alcohol content (2.0%) and total acid (13.06 g/L) were the lowest in waxy maize fermented wine, and the sensory score was lower than that of Indica glutinous rice and Japonica glutinous rice fermented wine, but it was still within the acceptable range (sensory score≥60), showing the feasibility of using waxy maize as a raw material for brewing fermented wine.

Keywords

• indica glutinous rice
• japonica glutinous rice
• waxy maize
• fermented wine
• sensory quality