Brewing of Chinese rice wine from rice roasted using superheated steam

Abstract

The roasting of rice using superheated steam for brewing Chinese rice wine, saves energy and reduces environmental pollution. Three types of rice were adopted for studying rice gelatinization. The superheated steamachieved the best gelatinization under 200°C. Meanwhile, the degree of gelatinization was the same when the heating period was within 20-40 s. The gelatinization parameters were strongly related to the gelatinization effect. Roasting influenced the properties of nonwaxy rice and waxy rice differently. The brewing of roasted rice was optimal when the raw materials were fed in batches. This produced rice wine with a lower amino acid N content and a lighter flavour. © 2012 The Institute of Brewing & Distilling.