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Vol. 26 No. 23 (2014)

Copyright (c) 2014 Jingkai Jiao1, Huaxi Yi2, Lanwei Zhang2, Chaohui Xue2

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This work is licensed under a Creative Commons Attribution 4.0 International License.

Physico-Chemical Attributes and Nutritional Ingredients of Fresh Chinese Rice Wines from Different Regions

https://doi.org/10.14233/ajchem.2014.16817
Jingkai Jiao1
1State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy and Food Co. Ltd., Shanghai 200436, P.R. China 2School of Food Science and Engineering, Harbin Institute of Technology, 73 HuangHe Avenue, Harbin 150090, Heilongjiang Province, P.R. China *Corresponding author: Tel: +86 451 86282901; E-mail: zhanglw@hit.edu.cn; xndxjjk@126.com
Huaxi Yi2
1State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy and Food Co. Ltd., Shanghai 200436, P.R. China 2School of Food Science and Engineering, Harbin Institute of Technology, 73 HuangHe Avenue, Harbin 150090, Heilongjiang Province, P.R. China *Corresponding author: Tel: +86 451 86282901; E-mail: zhanglw@hit.edu.cn; xndxjjk@126.com
Lanwei Zhang2
1State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy and Food Co. Ltd., Shanghai 200436, P.R. China 2School of Food Science and Engineering, Harbin Institute of Technology, 73 HuangHe Avenue, Harbin 150090, Heilongjiang Province, P.R. China *Corresponding author: Tel: +86 451 86282901; E-mail: zhanglw@hit.edu.cn; xndxjjk@126.com
Chaohui Xue2
1State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy and Food Co. Ltd., Shanghai 200436, P.R. China 2School of Food Science and Engineering, Harbin Institute of Technology, 73 HuangHe Avenue, Harbin 150090, Heilongjiang Province, P.R. China *Corresponding author: Tel: +86 451 86282901; E-mail: zhanglw@hit.edu.cn; xndxjjk@126.com

Corresponding Author(s) : Jingkai Jiao1

Asian Journal of Chemistry, Vol. 26 No. 23 (2014)

Abstract

Fresh rice wine is fermented for a couple of days and very popular in the world, especially in Asian countries. Fresh rice wines differ in how they made and where they come from. For better understanding the differences among these fresh rice wines, the physical and chemical attributes and nutritional ingredients of nine kinds of rice wines from different region of China were detected in this paper. Bradford protein assay and colourimetric method, etc. were performed in this paper. The results showed that solid content ranged from 2.0435 g/100 mL to 19.2735 g/100 mL, acidity was 0.29-1.05 g/100 mL, alcoholic content was 1.9-5.1 %, protein content was 43.63-85.06 mg/100 mL, total sugar content was 0.31-15.15 g/100 mL. Amino acid was almost same in these rice wines but quite different in quantity. Three kinds of monosaccharide and two kinds of disaccharides were detected. Eight kinds of rice wines contained glucose, three kinds of rice wines contained maltose, two kinds of rice wines contained sucrose, one kind of rice wine contained fructose and xylose was undetected.

Keywords

Rice wine Physical and chemical attributes Amino acid Monosaccharide Disaccharide.
Jiao1, J., Yi2, H., Zhang2, L., & Xue2, C. (2014). Physico-Chemical Attributes and Nutritional Ingredients of Fresh Chinese Rice Wines from Different Regions. Asian Journal of Chemistry, 26(23), 7954–7958. https://doi.org/10.14233/ajchem.2014.16817
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