Brewing technology of low EC content yellow rice wine

Abstract

The invention discloses a brewing technology of low EC content yellow rice wine, belonging to the field of brewing technology, which in particular comprises the following steps: steaming material, saccharifying, pre-fermenting, post-fermenting, pressing, frying wine, filtering, natural aging for 6-12 months, and obtaining oat yellow rice wine. In addition, an arginase inhibitor and halophilic tetradiplococcus are added during the process of pre-fermenting. By the adoption of the brewing technology of the low EC content yellow rice wine, the EC content can be reduced through an interaction of various arginase inhibitors; and acetyl propionate forms a coordination compound with a binuclear manganese cluster at an active center of the arginase, zinc sulfate replaces the position of Mn<2+> byZn<2+>, lysine reaction between leaf aldehyde and an active site of enzyme is further, binding of substrate and the enzyme is hindered, the activity of the arginase is inhibited, the production of main precursor of EC is blocked, and the amount of the EC in finished wine is controlled, so that the safety of wine is improved.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a brewing process of rice wine with low EC content. Background technique [0002] Rice wine is one of the three ancient wines (wine, beer, and rice wine) in history, and it is also the oldest wine in China. It enjoys the reputation of the ancestor of wine, the king of wine, and "Chinese rice wine is unique in the world". The wine is full-bodied, full-bodied, nutritious, and has various physiological activities, and is deeply loved by consumers. At present, the brewing of rice wine mostly adopts an open process, and there are many types and quantities of microorganisms involved in the fermentation, and the structure of the bacterial community is complex, which also leads to the production of some trace harmful substances during the brewing process, such as ethyl carbamate (EC); EC was listed as a Class 2A carcinogen with formaldehyde in 2007. During its metabolism in the human bo...

AI Technical Summary

Problems solved by technology

However, because oats are rich in protein and amino acids, especially arginine will generate citrulline and urea under the action of the urea cycle pathway of active dry yeast, and carbamyl substances such as urea and citrulline will react spontaneously with ethanol Biotoxic substance EC is produced, which reduces the safety of oat rice wine

[0005] In order to reduce the content of ethyl carbamate in alcoholic beverages, at this stage mainly adopt: 1) the engineered bacterial strain of arginase gene deletion, but the growth rate of engineered bacterial strain is easily subject to the inhibition of harsh environments such as high alcohol content and low pH value, resists Poor reversibility, and the process needs to add antibiotics, etc. Based on biological safety reasons, the application of engineering strains is more and more restricted; 2) use acid urease to control the urea content in wine products, but there is enzyme activity in the fermentation process of wine The problem of large loss causes unstable inhibitory effect on ethyl carbamate, and secondary biotoxic substance-ammonia will be produced in the reaction process; therefore, it is necessary to find a technical means to effectively reduce the content of ethyl carbamate in sweet potato wine. It is of great significance to popularize and improve its security

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