Pearl Powder Improves the Quality of Yellow Rice Wine
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Abstract:
In order to investigate the effect of pearl powder on the quality and antioxidant function of yellow rice wine, pearl powder was added into the rice wine fermented for 15 day of fermentation before further fermentation. The quality and antioxidant function of the fermented pearl-containing rice wine (termed “pearl rice wine”) were evaluated. The results showed that the contents of alcohol, total sugar, non-sugar solids, amino acid nitrogen and calcium ion in the pearl rice wine increased with the increase of the pearl powder content. There was an extremely significant difference between the wine with a high-dose of pearl and the blank rice wine (p<0.01). In terms of the total acid content, the high-dose group had the lowest (2.04 g/L); The medium-dose group had a relatively higher value 3.12 g/L, which was significantly lower than that of the blank group (p<0.01); The low-dose group had the highest 6.16 g/L, which was insignificantly different from the blank group (p>0.05). The high-dose pearl rice wine had good taste, color and significant antioxidant activity. It could significantly enhance the scavenging rates of superoxide anion radicals and hydroxyl radicals (57.54% and 66.18%, respectively), while significantly enhancing the activity of the SOD in serum and liver tissues of mice (p<0.05, p<0.01), and significantly reducing the content of MDA in serum and liver tissues (p<0.05, p<0.01). The research indicated that adding pearl powder (8 g/L) in the brewing process of yellow rice wine could significantly improve the quality and antioxidant function of yellow rice wine。
