Study on the Effect of High Hydrostatic Pressure Processing on Ethanol-water System for Chinese Rise Wine
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Abstract:
Based on the UV spectra analysis of ethanol-water system, the combination of UV spectrophotometry and 1H-NMR spectroscopy was used to contrast samples of the ethanol-water system and the freshly brewed Chinese rice wine before and after ultra-high pressure treatment. The results of these analysis were used to discuss the effect of ultra-high pressure treatment on the association of alcohol and water in new brewed Chinese rice wine. The UV spectroscopy data showed that ultra-high pressure treatment made the ethanol-water system strengthen the association between the ethanol and water molecules. The absorption peak value showed the most obvious changes at 300 MPa for 30 min. Upon combining the data of the NMR spectra, it was seen that the hydroxyl proton displacement δO-H of both the alcohol-water system and new brewed Chinese rice wine increased after ultra-high pressure treatment and moved to a lower field. At the same time, the δO-H of fresh brewed Chinese rice wine was closed one year after treatment. The results obtained in this study show that ultra-high pressure treatment had certain reinforcing effects on the alcohol-water association in Chinese rice wine, and was conducive to the aging of Chinese rice wine.
