Effect of the joint fermentation of pyracantha powder and glutinous rice on the physicochemical characterization and functional evaluation of rice wine.

ABSTRACT: Pyracantha fortuneana, as a kind of wild plant resource for both medicine and food, has high nutrition and health-care value. This study was to explore the effect of the joint fermentation of pyracantha powder and glutinous rice on the physicochemical and functional characterization of rice wine, aiming to improve the rice wine functional quality. As a result, a light dry rice wine fermented with P. fortuneana (PRW) was obtained using the fermentation technology of the Chinese rice wine. Although the contents of alcohol and protein in PRW were lower compared with the rice wine (RW) without adding pyracantha powder, the contents of sugar, ascorbic acid, total phenols, total flavonoids, and anthocyanins were higher in PRW. The analysis of volatile compounds by GC-IMS showed tha

SUBMITTER: Wang X 

PROVIDER: S-EPMC8565233 | biostudies-literature | 2021 Nov

REPOSITORIES: biostudies-literature