Correlation analysis between starch and glucose content in rice wine brewing

Abstract

Raw materials are closely related to the flavor formation of rice wine. In order to analyze the difference of starch content among rice varieties, and its correlation with glucose content in rice wine, this study chose different rice varieties to simulate rice wine fermentation in the laboratory. Double wavelength method was used to detect the starch content in different rice varieties, and 3,5-dinitrosali-cylic acid (DNS) colorimetric method was used to determine the glucose content at different fermentation time points. The results showed that the content of amylopectin and total starch in Baishui Gongmi (BS) was the highest among the ten rice varieties, which were (83. 59 ± 2. 70)% and (90. 68 ± 2. 88)%, respectively. During the fermentation of rice wine, Saccharomyces cerevisiae gradually metabolized glucose to other substances, resulting in a downward trend of glucose content at the zero point (0), midpoint (1) and end point (2) of fermentation. The glucose consumption was the highest during the whole fermentation of rice wine using the Wuchang glutinous rice (WC), which was 453. 15 g / L. Correlation analysis showed that a negative correlation was found between the glucose consumption during fermentation and the starch content in rice. The glucose consumption at the late stage of fermentation and the total glucose consumption were significantly negative correlated (P < 0. 01) with the amylopectin and total starch content in rice. The correlation coefficients between glucose consumption at the late stage, total glucose consumption, and the rice varieties reached 0. 761 and 0. 506, respectively, which were extremely significant (P < 0. 01). In summary, the glucose consumption during rice wine fermentation is significantly related to rice varieties. This study provides an important basis for the selection of rice wine varieties and the improvement of rice wine quality.