Effect of γ‐aminobutyric acid supplementation on the composition of Chinese rice wine. Issue 1 (2nd December 2018)

• Record Type: Journal Article
• Authors: Gong, Jinyan; Wang, Jingjing; Jin, Yuxiao; Xiao, Gongnian; You, Yuru; Yuan, Haina; Li, Ling; Huang, Jun; Liu, Shiwang; Mao, Jianwei; Li, Bobin
• Is Part Of: Journal of the Institute of Brewing. Volume 125:Issue 1(2019)
• Page Start: 110
• Page End: 117
• Publication Date: 2018-12-02
• Subjects: γ‐aminobutyric acid -- Chinese rice wine -- amino acids -- sugar -- alcohol level -- pilot plant scale -- fermentation; Brewing -- Periodicals; 663.305
• DOI: 10.1002/jib.539
• Languages: English
• ISSNs: 0046-9750

Abstract

Abstract : This study investigated the effect of γ ‐aminobutyric acid (GABA) supplementation on the composition of Chinese rice wine. GABA was added at 188.5 and 377 mg/L at the beginning of primary fermentation or post‐fermentation. Addition of GABA during primary fermentation had no impact on alcohol and total acid formation or the utilisation of sugar. However, total free amino acids, total essential amino acids and GABA in rice wine supplemented with GABA were significantly lower than the control rice wine without supplementation. Alcohol formation, total acid, sugar content and total essential amino acids were similar compared with the control. However, the GABA post‐supplementation was significantly higher, suggesting that GABA supplementation post‐fermentation process could enhance the GABA content in rice wine. © 2018 The Institute of Brewing & Distilling