Effects of microwave aging on the content of phenols,organic acids and esters in black rice wine

Authors

TANG Lin-yue, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023 , China
YUAN Jiang-feng, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023 , China ；College of Food and Bioengineering, Henan University of Science and Technology, Key Laboratory of Microbial Resources Exploitation and Utilization, Luoyang, Henan 471023 , China ；Henan Engineering Research Center of Food Microbiology, Luoyang, Henan 471023 , China
LAI Yu-ting, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023 , China
GONG Ming-gui, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023 , China ；College of Food and Bioengineering, Henan University of Science and Technology, Key Laboratory of Microbial Resources Exploitation and Utilization, Luoyang, Henan 471023 , China ；Henan Engineering Research Center of Food Microbiology, Luoyang, Henan 471023 , China
SUN Jian-rui, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023 , China ；College of Food and Bioengineering, Henan University of Science and Technology, Key Laboratory of Microbial Resources Exploitation and Utilization, Luoyang, Henan 471023 , China ；Henan Engineering Research Center of Food Microbiology, Luoyang, Henan 471023 , China

Abstract

Objective:This study aimed to solve the problems of time consuming and high cost in the natural aging process. Methods: Black rice wine was treated with different microwave power, time and temperature. The contents of main phenols, organic acids, and esters in black rice wine treated by microwave technology were analyzed. Results: Microwave treatment could increase the contents of total esters, protocatechuic acid, gallic acid, syringic acid, acetic acid, ethyl valerate and ethyl acetate, reduce the contents of total phenols, total acids, caffeic acid, citric acid, tartaric acid, lactic acid and ethyl lactate, and have little effect on the contents of oxalic acid and malic acid. Conclusion: Three kinds of black rice wine with similar substance change trend to the natural aging can be produced in a short time, by using microwave treatment at 100 W, 40 ℃, for 3 min or 6 min.

Publication Date

10-16-2022

First Page

7

Last Page

12

DOI

10.13652/j.spjx.1003.5788.2022.90157

Recommended Citation

Lin-yue, TANG; Jiang-feng, YUAN; Yu-ting, LAI; Ming-gui, GONG; and Jian-rui, SUN (2022) "Effects of microwave aging on the content of phenols,organic acids and esters in black rice wine," Food and Machinery: Vol. 38: Iss. 7, Article 2.
DOI: 10.13652/j.spjx.1003.5788.2022.90157
Available at: https://www.ifoodmm.cn/journal/vol38/iss7/2

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