Abstract:

In this study, the effect of oak chips on the aging of Chinese rice wine was investigated. Oak chips were added
to the samples manufactured in 2012 at various ratios (0, 3, 6 and 9 g/L). Four months later, volatile flavors and free amino
acids were detected. Meanwhile, sensory evaluation was conducted to analyze the quality of Chinese rice wine. The results
showed that comparing with control (without added oak chips), the number and contents of higher alcohols in the samples
treated with oak chips had a significant decline, the number of aldehydes increased significantly whereas the contents of
aldehydes reduced, and the number and contents of esters also present a significant increase (P ＜ 0.05). These changes
illustrate that oak chips could promote the generation of aldehydes from alcohols, acetals from alcohols and aldehydes, esters
from alcohols and acids, acids from aldehydes, thus accelerating the aging of Chinese rice wine. In addition, the contents of
phenylalanine, threonine, arginine, histidine, tyrosine and valine in samples treated with oak chips decreased significantly,
suggesting that this method could improve the aging of Chinese rice. In the present study, 6 g/L was the optimal ratio for
improving the aging of Chinese rice wine after four months of storage.

Key words: Chinese rice wine, aging, oak chip, flavor, free amino acids, sensory evaluation