Suping Li,Jingjing Liang,Yanli Ma,Yufeng Ding,Jiancheng Luo,Haiyan Yu,Jianfeng Sun,Yaqiong Liu
Red millet is a novel raw material for brewing Chinese rice wine. The physicochemical and structural properties of red millet (R1) were compared with those of five other brewing materials during pretreatment (soaking and steaming). Significant differences in physicochemical characteristics were found among raw grain varieties ( p < .05). R1 had the highest protein content (18.36/100 g). The total acid and amino nitrogen contents of all grains showed a fluctuating upward trend during the soaking process. The reduction in setback viscosity of most grains after soaking indicated that soaking treatment slowed the retrogradation of starch. The grains changed into a gelatinized form with expanded pores after steaming. Further brewing might be beneficial due to the high acidity of soaking water (12.77 g/L), low setback value (336.50 cp), and large pore structure of R1 after pretreatment. Novelty impact statement In this study, some new findings were as follows: (1) the protein and fat content of red millet was the most outstanding; (2) red millet soaked water showed the highest total acid and amino nitrogen contents; (3) during steaming, grain morphological transformed into expanded porous structure. These results would improve our comprehending of the raw material characteristics of red millet, thereby providing theoretical guidance for the production and brewing of red millet wine.
Peiyao Yuan,Lijuan Gong,Nima Zhaxi,Kangquan Qiao,Xi Deng
The unique flavor profile of Nongxiangxing baijiu is intricately linked to its interlocking brewing processes. However, limited research exists on how the raw grains used in brewing affect baijiu's flavor through the simultaneous distillation of raw and fermented materials. This study used Simultaneous Distillation Extraction coupled with Gas Chromatography-Mass Spectrometry to analyze the flavor composition of six types of raw grains: sorghum, rice, maize, millet, wheat, and rice husks-after steaming and the flavor quality of the crude baijiu produced through different brewing techniques. The results revealed that the steaming of raw grains contributes seven new flavor compounds to the crude baijiu, including propionic anhydride, p-vinylguaiacol, (E)-2-decenal, nonanal, α-terpinene, hexanal, and 2-methylnaphthalene. These substances are important sources forming the characteristic “grain aroma”. Additionally, the content of nine flavor compounds (n-pentanoic acid, ethyl hexanoate, ethyl octanoate, (E)-2-nonenal, benzaldehyde, ethyl palmitate, propanol, isoamyl alcohol, and n-hexanol) significantly increased. Further analysis using Ultra-High Performance Liquid Chromatography-Quadrupole-Exactive Mass Spectrometry and Gas Chromatography-Quadrupole Mass Spectrometry revealed that the oxidative decomposition of medium- and long-chain fatty acids and the Maillard reaction of free amino acids during grain cooking are important pathways for generating 11 key flavor substances including nonanal, hexanal, (E)-2-decenal, and benzaldehyde. The contents of these reaction products are significantly increased in the crude baijiu produced by the simultaneous distillation of the raw and fermented materials process, collectively shaping the rich connotation of “grain aroma”. In conclusion, this study reveals the dual mechanism of “grain aroma” formation: the direct transfer of flavor substances from cooked grains and the transformation of grain endogenous substances during the technological process.
危险品化学品经营许可证（带存储）