ISSN: ISSN: 2167-7972
CO2 (Carbon dioxide) top pressure has been studied in brewing industry as a method for improving the wine quality. In the present study, this method was used for shanlan rice wine preservation. New made shanlan rice wine was subject to a CO2 top pressure which gradually increased from 0 to 1.3 MPa at 25°C and 5°C for 12 months respectively. Yeast was inhibited by pressure and stressed making the intracellular trehalose increase during the first 4 months. The production of higher alcohols, esters, total amino acid and ethanol except lactic acid were significantly suppressed by CO2 top pressure. The influence of CO2 top pressure on sensory quality of shanlan rice wine at 25°C was also investigated. Residual sugar consumption was strong inhibited by pressure. The sweet, acidity, bitter taste and aroma, vinosity were kept on the same levels after 12 months pressure preservation compared to the samples at 0 month.