English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Rice wine is a kind of low alcohol and high nutrition four season drinking wine made from water and glutinous rice. Generally, new rice wine needs to undergo a natural aging process for about 1 year. In order to solve the problems of long natural aging period and poor aging effect of rice wine, a set of rice wine aging device was designed and a comprehensive method was used to age the rice wine. By orthogonal experiments, the optimal aging process parameters were determined, which were temperature 55 °C, aging time 12 days, and hydrogen peroxide addition 4 mL/200 mL. The results show that the content of ethyl acetate and ethyl lactate in rice wine are 0.44 g/L and 0.80 g/L respectively and the content of total acid and total sugar reaches 6.9 g/L and 230.2 g/L respectively. Compared with naturally aged rice wine, it is verified that the effect of artificial aging can achieve the effect of natural aging for one year. This experiment provides a new method for the study of artificial aging of rice wine.

Study on aging parameters and effect of rice wine based on aging device