Effects of degree of milling on japonica and glutinous rice used for huangjiu brewing physicochemical properties

Abstract

Rice is one of the main ingredients in huangjiu brewing. Studying the effects of dgree of milling (DOM) and variety on the nutritional composition, physical and chemical properties, and brewing characteristics of rice will help improve the quality of huangjiu brewing. In this study, the nutrient composition, gelatinization properties, cooking properties and brewing characteristics of huangjiu of japonica rice (JR) and glutinous rice (GR) with different DOM were studied using a fast viscosity analyzer, differential scanning calorimeter, and fast gas chromatography electron nose Heracles II combined with principal component analysis. The results showed that when the DOM is in the range of 5%–15%, the quality of rice wine was relatively superior and stable. And the flavour compounds of huangj