@article{XIONG2023, 
author = {Jiaying XIONG and Qianhui XIANG and Xinyu YAN and Jinju WU},
title = {Changes of flavor, taste and quality of black glutinous rice sweet wine during fermentation process},
year = {2023},
journal = {China Brewing},
volume = {42},
number = {11},
pages = {122-127},
keywords = {black glutinous rice, sweet rice wine, flavor, taste, quality, electronic nose, electronic tongue},
url = {https://www.sciopen.com/article/10.11882/j.issn.0254-5071.2023.11.019},
doi = {10.11882/j.issn.0254-5071.2023.11.019},
abstract = {Using black glutinous rice as raw material to prepare sweet rice wine, the flavor, taste and quality changes of black glutinous rice sweet wine during fermentation were studied by electronic nose, electronic tongue and conventional detection methods, and the results were analyzed by principal component analysis (PCA). The results showed that with the increase of fermentation time, the total acid, total sugar, alcohol content and color of the wine changed significantly. The sugar content decreased from 34.10% on 3 d to 20.60% on 11 d, and the alcohol content peaked at 6.24%vol on 5 d, and then gradually decreased to 4.28%vol on 11 d. The total acid content increased gradually with the extension of fermentation time, and reached the maximum of 8.50 g/L on 11 d. The results of PCA showed that the samples fermented at 9 d and 11 d, 5 d and 7 d showed an obvious clustering trend, and they were far away from the samples fermented at 3 d. The samples with different fermentation time could be effectively distinguished based on flavor and taste indexes.}
}