Fermentation and volatile profile of sweet chestnut- glutinous rice wine

The sweet chestnut- glutinous rice wine was produced with fresh chestnut and glutinous rice as raw materials.The process included chestnut baking,glutinous rice cooking,koji mixing,fermentation,bottling and sterilization; the obtained wine had strong alcoholic and slight chestnut and glutinous rice flavor. The optimal process technology was determined as follows: chestnut was baked at 180 ℃ for 20 min,then 3- fold water was added and homogenized; after which glutinous rice( chestnut homogenates: glutinous rice = 1 ∶ 3,w / w) and sweet sake koji were added,and then fermented at 35 ℃ for 5 days. The volatile profile in chestnut- glutinous rice wine was analyzed by GC- MS. A total of 54 compounds were detected,esters and alcohols were main volatile components in the wine.There were eight compounds with relative contents of more than 1% and accounted for93.28% of the total contents,among which were linoleic acid ethyl ester( 32.81%),9,12- octadecadienoic acid butyl ester( 24.31%),hexadecanoic acid ethyl ester( 12.68%),butanoic acid( 8.46%),hexadecanoic acid butyl ester( 7.65%),1,2-propanediol diformate( 4.65%),octadecanoic acid ethyl ester( 1.66%) and octadecanoic acid butyl ester( 1.06%).