Optimization of solid-state fermentation technology and analysis of key aroma components of compound rice wine

Abstract

In order to solve the problem of single aroma with rice wine brewed by uncooked material method, Zanthoxylum bungeanum, Glycyrrhiza uralensis Fisch, Osmanthus fragrans, glutinous rice and other materials were used to brew rice wine. Taking sensory evaluation and alcohol content as indexes, the suitable fermentation process parameters of compound rice wine with uncooked material method were determined by single factor test and response surface test. The results showed that when 1.7% Z. bungeanum seed, 1.0% G. uralensis Fisch, 3.0% O. fragrans and 1.5% koji were added to glutinous rice, the compound rice wine with 90.8 score of sensory evaluation and 9.1%vol alcohol content could be obtained by 18 days fermentation at 26.9 °C. The compound rice wine had bright yellow transparent, typical harmonious fruity aroma of the wine, mellow taste. The contents of limonene and linalool were 5.87 mg/L and 3.14 mg/L, respectively. Therefore, a theoretical basis for industrialized production was provided.