Quality of monascus wine in She village of Zhejiang

ZHOU Jian-zhong; LIU Li; GUO Jian-zhong; L Jian-quan; LIN Hai-ping

Volume 20 Issue 1

Jul. 2017

Turn off MathJax

Article Contents

Article Navigation > Journal of Zhejiang A&F University > 2003 > 20(1): 67-70

ZHOU Jian-zhong, LIU Li, GUO Jian-zhong, L Jian-quan, LIN Hai-ping. Quality of monascus wine in She village of Zhejiang[J]. Journal of Zhejiang A&F University, 2003, 20(1): 67-70.

Citation:

ZHOU Jian-zhong, LIU Li, GUO Jian-zhong, L Jian-quan, LIN Hai-ping. Quality of monascus wine in She village of Zhejiang[J]. Journal of Zhejiang A&F University, 2003, 20(1): 67-70.

Quality of monascus wine in She village of Zhejiang

1.
.Department of Basic Science , Zhejiang Forestry College , Lin,an 311300 , Zhejiang , China;
2.
Faculty of Life Science , Zhejiang Forestry College , Lin,an 311300, Zhejiang , China

Received Date: 2002-07-07
Rev Recd Date: 2002-09-02
Publish Date: 2003-02-20

Abstract

Conventional physical and chemical index , bacteriological index , aminophenol components , microelements of the monascus wine , yellow rice wine , white wine and beer are analyzed by the methods of high performance liquid chromatogram , atom absorption and spectrophotometer .The monascus wine of She village of Zhejiang is brewed with monascus , sticky rice and fountain .The color of the wine is peach .Its chroma is 12.23 EBC unit , ethanol volume fraction 15.2 %, total saccharin 12.5 gL-1 (calculated by dextrose), total acid 5.25gL-1 (calculated by tartaric acid), total number of bacteria 52 000 L-1 , coliform 20 L-1 and total aminophenol 1.403 52 g L-1 .The contents of all indexes and microelements in monascus wine are modest .The wine is suitable for the majority of drinkers .The wine has to be heated to kill bacteria before drinking .
- monascus,
- monascus wine,
- bacteria,
- aminophenol,
- microelement

Relative Article

[1]	ZHAO Dingrong, LU Mei, ZHAO Xuyan, SHAN Shengyang, SUN Guanfa, SUN Yujia, LIU Guoqing, GUO Chuniao, CHEN Zhiming. Response of soil bacterial community to wetland degradation in the Napahai Plateau . Journal of Zhejiang A&F University, 2024, 41(2): 406-418. doi: 10.11833/j.issn.2095-0756.20230331
[2]	LUO Zhengrong, ZHENG Weicheng, TANG Zhansheng, CAI Chenchen, CHEN Xubo, ZHENG Zihong. Soil microbial diversity and its influencing factors in the habitat of rare plant Emmenopterys henryi in Jiulongshan, Zhejiang Province . Journal of Zhejiang A&F University, 2024, 41(): 1-11. doi: 10.11833/j.issn.2095-0756.20230532
[3]	GAO Ning, XING Yijing, XIONG Rui, SHI Wenhui. Mechanisms of plant P acquisition coordinated by arbuscular mycorrhizal fungi and phosphate-solubilizing bacteria . Journal of Zhejiang A&F University, 2023, 40(6): 1167-1180. doi: 10.11833/j.issn.2095-0756.20220765
[4]	JI Wenwen, YUN Yan, WANG Chong, MAO Huiling. Differences of ruminal epithelial bacterial diversity of Hu lambs at different ages . Journal of Zhejiang A&F University, 2023, 40(3): 673-679. doi: 10.11833/j.issn.2095-0756.20220482
[5]	WU Jindong, HE Yong, ZHU Zhujun. Effects of partial substitution of chemical fertilizer with organic fertilizer on growth and quality of Solanum melongena in open field . Journal of Zhejiang A&F University, 2021, 38(6): 1195-1202. doi: 10.11833/j.issn.2095-0756.20200767
[6]	HE Guoqing, YU Chunlian, RAO Ying, ZHANG Fuyang, SHEN Xiaofei, HUANG Jianqin, LIU Li, XIA Guohua. Dynamic changes in composition of mineral elements and fatty acids for hickory nuts (Carya cathayensis) during maturity . Journal of Zhejiang A&F University, 2019, 36(6): 1208-1216. doi: 10.11833/j.issn.2095-0756.2019.06.019
[7]	LÜ Suhua, XU Meng, ZHANG Xinfeng, LIU Jingjing, SI Jinping. Polysaccharides, extracts, and amino acids in hybrid Dendrobium officinale flowers . Journal of Zhejiang A&F University, 2016, 33(5): 749-755. doi: 10.11833/j.issn.2095-0756.2016.05.004
[8]	LUO Jinyan, YANG Chunlan, CHEN Lei, WANG Li, MAO Shengfeng, LI Bin. Detection and identification of mulberry bacterial wilt and its pathogen using Fourier transform infrared spectra . Journal of Zhejiang A&F University, 2015, 32(4): 578-584. doi: 10.11833/j.issn.2095-0756.2015.04.013
[9]	ZENG Fei-li, BEN Ai-ling3, ZHENG Jing-rong, HAN Zheng-min. Identification and pathogenicity of bacterial strains carried by American pine wood nematodes . Journal of Zhejiang A&F University, 2012, 29(5): 696-702. doi: 10.11833/j.issn.2095-0756.2012.05.010
[10]	XU Yue, SONG Min-guo, YANG Xian-yu, YUAN Jin-qiang. The galectin-3 cDNA diversity and amino acid variation of Bufo gargarizans skin tissue . Journal of Zhejiang A&F University, 2012, 29(4): 574-580. doi: 10.11833/j.issn.2095-0756.2012.04.014
[11]	WANG Yi, DING Gui-jie. Growth and microelement absorption for Pinus massoniana seedlings with ectomycorrhizae and water stress . Journal of Zhejiang A&F University, 2012, 29(6): 822-828. doi: 10.11833/j.issn.2095-0756.2012.06.004
[12]	GUAN Yu, YANG Yang, ZHANG Zhi-jun, LUO Shu-ping, TANG Ding-qin. Construction of a large genomic DNA fragments， BIBAC library for Phyllostachys pubescens . Journal of Zhejiang A&F University, 2011, 28(4): 527-532. doi: 10.11833/j.issn.2095-0756.2011.04.001
[13]	WU Zhi-yi, FANG Yuan, CHEN Xi, ZHANG Hui-li, ZHANG Ming-zhe, LI Bin. Pathogen identification of bacterial soft rot in moth orchid in Zhejiang Province . Journal of Zhejiang A&F University, 2010, 27(4): 635-639. doi: 10.11833/j.issn.2095-0756.2010.04.027
[14]	QIAN Xin-biao, XU Wen-xin, ZHANG Yuan-yuan, DOU Chun-ying, YE Zheng-qian. Trace elements in kernels of Chinese hickory（Carya cathayensis） grown in limestone and non-limestone soils . Journal of Zhejiang A&F University, 2009, 26(4): 511-515.
[15]	XIE Li-qun, JU Yun-wei, YANG Zhen-de, ZHAO Bo-guang. Dynamics of densities of bacteria and nematode in the branches of Pinus thunbergii inoculated with Bursaphelenchus xylophilus . Journal of Zhejiang A&F University, 2005, 22(3): 310-314.
[16]	LI Shu-yi, LAN Pei-ling, LIAO Xin-rong, YANG Guo-qin, JIAN Ming, XU Sheng-guang. A preliminary study of diagnosis of foliar microelement nutrients in two clones of Eucalyptus . Journal of Zhejiang A&F University, 2005, 22(1): 40-45.
[17]	LIANG Jin-feng, CHEN Xin, TANG Jian-jun. Culture condition of phosphate-solubilizing bacteria Bacillus megaterium var .phosphaticum . Journal of Zhejiang A&F University, 2002, 19(4): 342-345.
[18]	HE Guang-xun. Degeneration of soil fertility in pure Chinese fir succession . Journal of Zhejiang A&F University, 2002, 19(1): 100-103.
[19]	XIE Li-qun, ZHAO Bo-guang, JU Yun-wei, LIANG Bo. Observation on the bacteria carried by pine wood nematode through optical microscope and its number measurement . Journal of Zhejiang A&F University, 2002, 19(4): 346-349.
[20]	LIU Li, LIN Xin-chun, YE Li-min. Components of proteins in shoots of various cultivars of Phyllostachys praecox . Journal of Zhejiang A&F University, 2001, 18(3): 271-273.

References
Proportional views

通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

Get Citation

PDF

XML

Article views(1132) PDF downloads(167) Cited by()

Proportional views

Quality of monascus wine in She village of Zhejiang

1. .Department of Basic Science , Zhejiang Forestry College , Lin,an 311300 , Zhejiang , China;

2. Faculty of Life Science , Zhejiang Forestry College , Lin,an 311300, Zhejiang , China

Received Date: 2002-07-07

Rev Recd Date: 2002-09-02

Publish Date: 2003-02-20

Key words:

Abstract: Conventional physical and chemical index , bacteriological index , aminophenol components , microelements of the monascus wine , yellow rice wine , white wine and beer are analyzed by the methods of high performance liquid chromatogram , atom absorption and spectrophotometer .The monascus wine of She village of Zhejiang is brewed with monascus , sticky rice and fountain .The color of the wine is peach .Its chroma is 12.23 EBC unit , ethanol volume fraction 15.2 %, total saccharin 12.5 gL-1 (calculated by dextrose), total acid 5.25gL-1 (calculated by tartaric acid), total number of bacteria 52 000 L-1 , coliform 20 L-1 and total aminophenol 1.403 52 g L-1 .The contents of all indexes and microelements in monascus wine are modest .The wine is suitable for the majority of drinkers .The wine has to be heated to kill bacteria before drinking .

Quality of monascus wine in She village of Zhejiang

Abstract

References

Proportional views

通讯作者: 陈斌, bchen63@163.com

Related

Proportional views