Temperature compensation for VIS/NIR spectroscopy measurement of Chinese rice wine quality

2012 ◽  
Author(s):  
Fei Shen ◽  
Yibin Ying ◽  
Bobin Li
Keyword(s):  
Temperature Compensation ◽  
Nir Spectroscopy ◽  
Rice Wine ◽  
Wine Quality ◽  
Chinese Rice Wine ◽  
Spectroscopy Measurement

Application of FT-NIR spectroscopy and FT-IR spectroscopy to Chinese rice wine for rapid determination of fermentation process parameters

2015 ◽  
Vol 7 (6) ◽  
pp. 2726-2737 ◽  
Author(s):  
Zhengzong Wu ◽  
Jie Long ◽  
Enbo Xu ◽  
Chunsen Wu ◽  
Fang Wang ◽  
...  
Keyword(s):  
Ir Spectroscopy ◽  
Fermentation Process ◽  
Rapid Determination ◽  
Nir Spectroscopy ◽  
Rice Wine ◽  
Chinese Rice Wine ◽  
Ft Ir ◽  
Chemometric Tools ◽  
Ft Ir Spectroscopy

NIR and MIR combined with chemometric tools were used to monitor time-related changes during Chinese rice wine fermentation.

Age determination of bottled Chinese rice wine by VIS-NIR spectroscopy

2006 ◽  
Author(s):  
Haiyan Yu ◽  
Tao Lin ◽  
Yibin Ying ◽  
Xingxiang Pan
Keyword(s):  
Age Determination ◽  
Nir Spectroscopy ◽  
Rice Wine ◽  
Chinese Rice Wine

Prediction of ethanol in bottled Chinese rice wine by NIR spectroscopy

2006 ◽  
Author(s):  
Yibin Ying ◽  
Haiyan Yu ◽  
Xingxiang Pan ◽  
Tao Lin
Keyword(s):  
Nir Spectroscopy ◽  
Rice Wine ◽  
Chinese Rice Wine

scholarly journals Effect of Temperature on Chinese Rice Wine Brewing with High Concentration Presteamed Whole Sticky Rice

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Dengfeng Liu ◽  
Hong-Tao Zhang ◽  
Weili Xiong ◽  
Jianhua Hu ◽  
Baoguo Xu ◽  
...  
Keyword(s):  
Ethanol Concentration ◽  
Fermentation Broth ◽  
Hplc Method ◽  
Effect Of Temperature ◽  
Glycerol Concentration ◽  
Rice Wine ◽  
High Concentration ◽  
Wine Quality ◽  
Chinese Rice Wine ◽  
Peak Value

Production of high quality Chinese rice wine largely depends on fermentation temperature. However, there is no report on the ethanol, sugars, and acids kinetics in the fermentation mash of Chinese rice wine treated at various temperatures. The effects of fermentation temperatures on Chinese rice wine quality were investigated. The compositions and concentrations of ethanol, sugars, glycerol, and organic acids in the mash of Chinese rice wine samples were determined by HPLC method. The highest ethanol concentration and the highest glycerol concentration both were attained at the fermentation mash treated at 23°C. The highest peak value of maltose (90 g/L) was obtained at 18°C. Lactic acid and acetic acid both achieved maximum values at 33°C. The experimental results indicated that temperature contributed significantly to the ethanol production, acid flavor contents, and sugar contents in the fermentation broth of the Chinese rice wines.

Rapid Determination of Process Variables of Chinese Rice Wine Using FT-NIR Spectroscopy and Efficient Wavelengths Selection Methods

2014 ◽  
Vol 8 (6) ◽  
pp. 1456-1467 ◽  
Author(s):  
Zhengzong Wu ◽  
Enbo Xu ◽  
Fang Wang ◽  
Jie Long ◽  
Xueming Xu Aiquan Jiao ◽  
...  
Keyword(s):  
Rapid Determination ◽  
Nir Spectroscopy ◽  
Rice Wine ◽  
Selection Methods ◽  
Process Variables ◽  
Chinese Rice Wine

Vintage Year Determination of Bottled Chinese Rice Wine by VIS-NIR Spectroscopy

2007 ◽  
Vol 72 (3) ◽  
pp. E125-E129 ◽  
Author(s):  
H.Y. Yu ◽  
B. Ying ◽  
T. Sun ◽  
X.Y. Niu ◽  
X.X. Pan
Keyword(s):  
Nir Spectroscopy ◽  
Rice Wine ◽  
Chinese Rice Wine

scholarly journals Study on relationship between bacterial diversity and quality of Huangjiu (Chinese Rice Wine) fermentation

2021 ◽  
Author(s):  
Guangfa Xie ◽  
Huajun Zheng ◽  
Zheling Qiu ◽  
Zichen Lin ◽  
Qi Peng ◽  
...  
Keyword(s):  
Bacterial Diversity ◽  
Wine Fermentation ◽  
Rice Wine ◽  
Chinese Rice Wine

scholarly journals iTRAQ-based proteomic analysis reveals the molecule mechanism of reducing higher alcohols in Chinese rice wine by nitrogen compensation

2021 ◽  
Vol 71 (1) ◽  
Author(s):  
Guidong Huang ◽  
Hong Ren ◽  
Ali Wang ◽  
Xinran Wan ◽  
Ziying Wu ◽  
...  
Keyword(s):  
Molecular Mechanism ◽  
Carbon Metabolism ◽  
Proteomic Analysis ◽  
Metabolic Flux ◽  
Quantitative Polymerase Chain Reaction ◽  
Higher Alcohols ◽  
Rice Wine ◽  
Chinese Rice Wine ◽  
Higher Alcohol ◽  
Amino Acid Synthesis

Abstract Purpose Higher alcohol is a by-product of the fermentation of wine, and its content is one of the most important parameters that affect and are used to appraise the final quality of Chinese rice wine. Ammonium compensation is an efficient and convenient method to reduce the content of higher alcohols, but the molecule mechanism is poorly understood. Therefore, an iTRAQ-based proteomic analysis was designed to reveal the proteomic changes of Saccharomyces cerevisiae to elucidate the molecular mechanism of ammonium compensation in reducing the content of higher alcohols. Methods The iTRAQ proteomic analysis method was used to analyze a blank group and an experimental group with an exogenous addition of 200 mg/L (NH4)2HPO4 during inoculation. The extracted intracellular proteins were processed by liquid chromatography-mass spectrometry and identified using bioinformatics tools. Real-time quantitative polymerase chain reaction was used to verify the gene expression of differentially expressed proteins. Results About 4062 proteins, including 123 upregulated and 88 downregulated proteins, were identified by iTRAQ-based proteomic analysis. GO and KEGG analysis uncovered that significant proteins were concentrated during carbohydrate metabolism, such as carbon metabolism, glyoxylate, and dicarboxylate metabolism, pyruvate metabolism, and the nitrogen metabolism, such as amino acid synthesis and catabolism pathway. In accordance with the trend of differential protein regulation in the central carbon metabolism pathway and the analysis of carbon metabolic flux, a possible regulatory model was proposed and verified, in which ammonium compensation facilitated glucose consumption, regulated metabolic flow direction into tricarboxylic acid, and further led to a decrease in higher alcohols. The results of RT-qPCR confirmed the authenticity of the proteomic analysis results at the level of gene. Conclusion Ammonium assimilation promoted by ammonium compensation regulated the intracellular carbon metabolism of S. cerevisiae and affected the distribution of metabolic flux. The carbon flow that should have gone to the synthesis pathway of higher alcohols was reversed to the TCA cycle, thereby decreasing the content of higher alcohols. These findings may contribute to an improved understanding of the molecular mechanism for the decrease in higher alcohol content through ammonium compensation.

Physicochemical properties of red millet, a novel Chinese rice wine brewing material

2021 ◽  
Author(s):  
Suping Li ◽  
Jingjing Liang ◽  
Yanli Ma ◽  
Yufeng Ding ◽  
Jiancheng Luo ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Rice Wine ◽  
Chinese Rice Wine
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