Abstract:Rice soaking is an important step of Chinese rice wine production. Biological acidification soaking technology inoculated with Lactobacillus plantarum CGMCC7184 was applied to Chinese rice wine brewing. The effect on soaking process was evaluated by series of characters,which include appearance,smell,pH,total acid,the percentage of lactic acid and biogenic amines content in seriflux,and the broken rice rate,the starch content and gelatinization point of soaked rice. Moreover,the influence of biological acidification soaking technology to fermentation process was investigated. The results show that using biological acidification soaking technology can shorten soaking time at least for 1 day,improve the content of lactic acid,reduce the content of biogenic amine in seriflux,and also reduce the loss rate of starch,the rate of broken rice,and dextrinize enthalpy value of soaked rice,which all improve the quality and benefit to save energy. Compared with control,the fermentation process that applied new soaking technology was normal,and physicochemical characters of immature wine also reached to excellent grade,in which the content of alcoholic increased,while total acid content little dropped,and mature wine achieved higher sensory evaluation score. The results indicate biological acidification soaking technology application has a positive effect to wine brewing.
