Effects of Ultrasound on the Late Fermentation Process of Chinese Rice Wine

Abstract:

In order to figure out the effect of ultrasound treatment on the late fermentation process，the change of routine physics and chemistry index and flavor compounds in different stage were investigated. The results showed that the ultrasonic treatment for 5 min and 10 min per day accelerated the production of alcohol， whereas it can not significantly increase the alcohol content at the end of fermentation. The amino acids composition of rice wine treated by Ultrasound for 10 min per day on 17 days were similar to the rice wine with a normal fermentation for 20 days. Ultrasound treatment changed the composition of organic acids of rice wine on 20 days. These results preliminary indicated that applying ultrasound to the fermentation process of Chinese rice wine is feasible.