Effects of glutinous rice characteristics of different glutinous rice varieties on the quality of Shaoxing rice wine

doi:10.3969/j.issn.1004-1524.20221807

Acta Agriculturae Zhejiangensis ›› 2024, Vol. 36 ›› Issue (4): 773-779.DOI: 10.3969/j.issn.1004-1524.20221807

Effects of glutinous rice characteristics of different glutinous rice varieties on the quality of Shaoxing rice wine

WANG Zhuoquan¹^,²(), LIN Zhenpeng¹^,², CHEN Xudong³, QIAN Bin⁴, ZHAI Rongrong², YE Shenghai², YE Jing², WU Mingming², ZHU Guofu², ZHANG Xiaoming²^,^*()

1. College of Chemistry and Life Sciences, Zhejiang Normal University, Jinhua 321004, Zhejiang, China
2. Institute of Crop and Nuclear Technology Utilization, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
3. Shaoxing Academy of Agricultural Sciences, Shaoxing, 312035, Zhejiang, China
4. Zhejiang Guyue Longshan Shaoxing Wine Co., Ltd., Shaoxing 312000, Zhejiang, China

Received:2022-12-18 Online:2024-04-25 Published:2024-04-29
Contact: ZHANG Xiaoming

Abstract

Abstract:

Shaoxing rice wine is the most unique rice wine in China. In this paper, we summarized the correlations between the grain quality of glutinous rice varieties including total starch content, the contents of amylose, protein, fat, mineral elements, whiteness, gelatinization temperature, glue consistency and the quality of the Shaoxing rice wine including wine yield, aroma, taste, amino acid, alcohols, phenolic content, sensory evaluation and other quality characters. It has certain reference value for the directional breeding of new glutinous rice varieties for Shaoxing rice wine brewing, the production and processing of glutinous rice and the quality improvement of rice wine.

Key words: Shaoxing rice wine, brewing, glutinous rice varieties, directional breeding

CLC Number:

S511

WANG Zhuoquan, LIN Zhenpeng, CHEN Xudong, QIAN Bin, ZHAI Rongrong, YE Shenghai, YE Jing, WU Mingming, ZHU Guofu, ZHANG Xiaoming. Effects of glutinous rice characteristics of different glutinous rice varieties on the quality of Shaoxing rice wine[J]. Acta Agriculturae Zhejiangensis, 2024, 36(4): 773-779.

Figures/Tables 1

References 30

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稻米品质性状 Quality traits of rice	出酒率 Rate of alcohol production	香气 Aroma	有机酸总量 Total organic acid	感官评价 Sensory evaluation
水分Moisture	-0.330~0.224	-0.242~0.185	-0.082~0.230	-0.106~0.149
蛋白质含量Protein content	-0.260~-0.258	0.036~0.265	0.009~-0.098	0.154~0.465^*
脂肪含量Fat content	-0.356~-0.027	-0.300~-0.010	-0.205~0.239	-0.297~-0.005
总淀粉含量Total starch content	0.115~0.162	-0.192~-0.031	-0.212~0.089	0.014~0.434^*
直链淀粉含量Amylose content	-0.133~-0.240	-0.453^**~0.146	0.140
支链淀粉含量Amylopectin content	0.104~0.211	-0.070~0.391^**
矿质元素总量Total amount of mineral elements	-0.237~-0.051		0.449^**~-0.184	-0.132~0.163

稻米品质性状 Quality traits of rice	出酒率 Rate of alcohol production	香气 Aroma	有机酸总量 Total organic acid	感官评价 Sensory evaluation
水分Moisture	-0.330~0.224	-0.242~0.185	-0.082~0.230	-0.106~0.149
蛋白质含量Protein content	-0.260~-0.258	0.036~0.265	0.009~-0.098	0.154~0.465^*
脂肪含量Fat content	-0.356~-0.027	-0.300~-0.010	-0.205~0.239	-0.297~-0.005
总淀粉含量Total starch content	0.115~0.162	-0.192~-0.031	-0.212~0.089	0.014~0.434^*
直链淀粉含量Amylose content	-0.133~-0.240	-0.453^**~0.146	0.140
支链淀粉含量Amylopectin content	0.104~0.211	-0.070~0.391^**
矿质元素总量Total amount of mineral elements	-0.237~-0.051		0.449^**~-0.184	-0.132~0.163

Effects of glutinous rice characteristics of different glutinous rice varieties on the quality of Shaoxing rice wine

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