Effect of the polishing degree of rice on higher alcohols content during the main fermentation of Chinese rice wine

Using four different polished rice as material and wheat Qu as saccharifying agent,the primary fermentation were conducted at 28℃ for 5d with Angel Yeast.The higher alcohols in rice wine were quantitatively analyzed by gas chromatography.The results showed that during the primary fermentation,alcohol content,total acids,amino acid-state nitrogen content,number of yeast increased with fermentation time,while the contents of total sugar decreased.In the end of the main fermentation,Total contents of higher alcohols of rice wine with the four different polished rice were 311.04mg/L,391.14mg/L,311.41mg/L and 259.92mg/L,and the ratio of the higher alcohol and alcohol were respectively 5.20×10-5,4.43×10-5,3.89× 10-5and 3.60×10-5,respectively.The higher polishing degree of rice will lead the lower ratios of the higher alcohol to alcohol.