Physicochemical properties of red millet: A novel Chinese rice wine brewing material

Abstract

Brewing enhances the nutritional profile of cereal grains and increases the bioavailability of phenols, polysaccharides, and amino acids (Cai et al., 2019). Traditional brewing techniques are applied in China to yield beverages from rice, glutinous rice, millet, corn, wheat,

Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process

“…Red millet has higher protein and fat content than other grains, and this may produce CRW with higher amino acid and free fatty acid content. 44 3.1.2. Fermentation Starters.…”

“…To date, there has been a lack of comprehensive research on the impact of glutenin on both flavor compounds and sensory quality in CRW. Red millet has higher protein and fat content than other grains, and this may produce CRW with higher amino acid and free fatty acid content …”

“…The physicochemical properties of red millet, Zhang hybrid millet, glutinous rice, golden millet, broomcorn millet, and japonica rice were compared. It was found that the content of amylopectin in glutinous rice was the highest, while amylose was the lowest . Therefore, glutinous rice is often used as a raw material for high-quality CRW.…”

“…Therefore, glutinous rice is often used as a raw material for high-quality CRW. Grains such as black rice, corn, and Tartary buckwheat are used as novel brewing materials to cater to different consumers, − but there are no more specific studies. In addition, the content of alcohols and esters in CRW added with glutenin, respectively, increased by 18% and 99%.…”

“…It was found that the content of amylopectin in glutinous rice was the highest, while amylose was the lowest. 44 Therefore, glutinous rice is often used as a raw material for high-quality CRW. Grains such as black rice, corn, and Tartary buckwheat are used as novel brewing materials to cater to different consumers, 44 − 47 but there are no more specific studies.…”