Fuente: Foods - Revista científica (MDPI) Foods, Vol. 15, Pages 179: Correlations Between the Inherent Components of Grains in Various Rice Varieties and the Quality of Sweet Rice Wine
Foods doi: 10.3390/foods15010179
Authors:
Xia Zhao
Pingyun Duan
Caixia Fan
Xinyue Wang
Jiuyuebumo Su
Xuelian Wang
Xingyu Li
Zuoling Wang
Yue Peng

The inherent chemical composition of different rice varieties can significantly influence the quality of sweet rice wine. However, most studies on sweet rice wine overlook varietal characteristics, resulting in slow progress in breeding rice varieties specialized for sweet rice wine production. To investigate the relationship between the inherent chemical composition of various rice varieties, such as starch, protein, and crude fat content, and their corresponding rice wines, 16 rice varieties with significant compositional variation were used in this study. The results revealed that screening solely for glutinous or non-glutinous rice is insufficient to select suitable raw materials for sweet rice wine production. Correlation analysis showed that the total sugar content of sweet rice wine was primarily associated with starch properties. In contrast, the formation of alcoholic strength and juice yield was more complex, exhibiting close correlations with multiple rice components, including amylose, albumin, globulin, crude fat, tannin content, and others. Furthermore, interactions among these components were also significantly correlated with these quality traits. In conclusion, amylose content, the ratio of amylose to amylopectin, gel consistency, and albumin content are important indicators for the rapid screening of high-quality rice lines, as they strongly correlate with sweet rice wine quality. These results will facilitate the development of rice varieties specialized for sweet rice wine production.