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Effect of Rice Wine Koji Collected from Different Regions on the Taste of Rice Wine

WANG Yurong1, ZHANG Junying2, HU Xinjie3, CAI Hongyu1, YANG Chengcong1, GUO Zhuang1,*   

  1. 1. Northwest Hubei Research Institute of Traditional Fermented Food, School of Chemical Engineering and Food Science,
    Hubei University of Arts and Science, Xiangyang 441053, China;
    2. Erdos Ecological Environment Career Academy, Erdos 017010, China;
    3. College of Food Science, Sichuan Agricultural University, Ya’an 625014, China
  • Online:2015-08-25 Published:2015-08-17
  • Contact: GUO Zhuang

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Abstract:

In this paper, the taste quality of rice wines fermented under the same condition by rice wine kojis collected
from Xiaogan, Hubei province and Chengdu, Sichuan province was studied by electronic tongue and multivariate statistics.
Both principal component analysis (PCA) and multivariate analysis of variance (MANOVA) analysis showed significant
differences in basic taste and aftertaste between rice wines from the two kojis. Meanwhile, sourness, bitterness, richness
and umami were identified by redundancy analysis (RDA) as key variables significantly associated with the taste profile
difference. Meanwhile, bitterness, richness and umami were significantly more abundant in the rice wine fermented by koji
from Chengdu, whereas sourness showed the opposite tendency (Mann-Whitney test, P < 0.05). Therefore, rice wine kojis
from different regions have significant impacts on the taste profile of rice wine.

Key words: rice wine, rice wine koji, electronic tongue, multivariate statistics, quality evaluation

CLC Number: