HOME | LOGIN | MEMBER JOIN | CONTACT US | ENGLISH

Food Science and Biotechnology
→ Food Science and Biotechnology 2020 ; 29(6): 805-816
Reducing higher alcohols by nitrogen compensation during fermentation of Chinese rice wine
Xianfeng Zhong1,2,3,4,5 • Ali Wang1,2,3,4,5 • Yubo Zhang1,2,3,4,5 • Ziying Wu1,2,3,4,5 • Bin Li1,2,3,4,5 • Hua Lou6 • Guidong Huang1,2,3,4,5 • Haixiang Wen1,2,3,4,5
1 Department of Food Science, Foshan University, Foshan 528231, China 2 Guangdong Engineering Research Center for Traditional Fermented Food, Foshan 528231, China 3 Guangdong Engineering Research Center for Safety Control of Food Circulation, Foshan 528231, China 4 Foshan Engineering Research Center for Brewing Technology, Foshan 528231, China 5 Foshan Engineering Research Center for Agricultural Biomanufacturing, Foshan 528231, China 6 School of Life Science and Engineering, Foshan University, Foshan 528231, China
ABSTRACT
Excessive amount of higher alcohols in alcoholic beverages causes unwell and side-effect for consumers although adequate consumption offers joy and pleasure. Therefore, reducing higher alcohols in alcoholic beverages is necessary. We used nitrogen compensation to reduce higher alcohols with Chinese rice wine as an experimental model. Higher alcohols including isobutyl alcohols, isoamyl alcohols, and 𝛽-phenethyl alcohols were significantly decreased by 19.27, 23.03 and 19.43%, respectively, when 200 mg/L (NH4)2HPO4, 5% (w/v) yeast, and 11% wheat Koji were added to fermentation broth. Meanwhile, important quality parameters remained unchanged including free amino acids, organic acids, biogenic amines, and esters. The expression of glutamate dehydrogenase 1 gene (GDH1) and glutamine synthetase gene (GLN1) was significantly enhanced, 26.9- and 1.9-folds respectively. These results suggest that ammonium compensation could effectively decrease higher alcohols in Chinese rice wine by activating glutamate dehydrogenase (GDH) pathway in ammonium assimilation.
KEYWORD
Chinese rice wineㆍ(NH4)2HPO4ㆍHigheralcoholㆍAmmonium compensationㆍLarge-scaleproduction
Food Science and Biotechnology 2020 ; 29(6): 805-816
List