Optimization of Fermentation Process for Chinese Rice Wine with Low Higher Alcohols Content and High Amino Nitrogen Level by Response Surface Methodology

Abstract:

Both higher alcohols and amino nitrogen are important physical and chemical indexes of Chinese rice wine，and furthermore formation of the former is closely related to metabolism of the latter during wine brewing. There are multiple process conditions affect both two indexes content complexly，which may be interactions between factors. In this paper，on the basis of the previous single factor experiment results，three factors were selected as variables，which include primary-fermentation temperature，yeast inoculation size，post-fermentation temperature. The Box-Behnken design and response surface analysis were used to determine the optimal levels of the main factors. As a result the optimal conditions for Chinese rice wine with low higher alcohols content and high amino nitrogen level were primary-fermentation temperature 30 ℃，yeast inoculation 3%，post-fermentation temperature 13 ℃. The content of higher alcohols decreased 12.30% and amino nitrogen improved 8.90% in the optimal conditions.