{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,31]],"date-time":"2026-07-31T14:41:21Z","timestamp":1785508881084,"version":"3.56.0"},"reference-count":30,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2023,4,3]],"date-time":"2023-04-03T00:00:00Z","timestamp":1680480000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"key brewing techniques of Shanlan rice wine","award":["RH2000011201"],"award-info":[{"award-number":["RH2000011201"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>This study aimed to optimize the brewing conditions of Shanlan rice wine (SRW) and select a suitable sterilization method. The response surface method experiment was used to optimize the brewing process of SRW. LC-MS\/MS (liquid chromatography\u2013tandem mass spectrometry) and GC-MS (gas chromatography\u2013mass spectrometry) were used to analyze the physicochemical components, free amino acids, and flavor metabolites of the thermal-sterilized SRW and the SRW sterilized by intense pulsed light (IPL), respectively. Results showed that the optimum fermentation conditions of SRW were as follows: fermentation temperature, 24.5 \u00b0C; Qiuqu amount (the traditional yeast used to produce SRW), 0.78%; water content, 119%. Compared with the physicochemical properties of the control, those of the SRWs separately treated with two sterilization methods were slightly affected. The 60 s pulse treatment reduced the content of bitter amino acids, maintained sweet amino acids and umami amino acids in SRW, and balanced the taste of SRW. After pasteurization, the ester content in wine decreased by 90%, and the alcohol content decreased to different degrees. IPL sterilization slightly affected the ester content and increased the alcohol content. Further analysis of the main flavor metabolites showed that 60 s pulse enhanced the important flavor-producing substances of SRW. In conclusion, 60 s pulse is suitable for sterilizing this wine.<\/jats:p>","DOI":"10.3390\/molecules28073183","type":"journal-article","created":{"date-parts":[[2023,4,4]],"date-time":"2023-04-04T02:03:00Z","timestamp":1680573780000},"page":"3183","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":9,"title":["Optimization of the Brewing Conditions of Shanlan Rice Wine and Sterilization by Thermal and Intense Pulse Light"],"prefix":"10.3390","volume":"28","author":[{"given":"Xiaoqian","family":"Wu","sequence":"first","affiliation":[{"name":"School of Food Science and Engineering, Hainan University, Haikou 570228, China"},{"name":"Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yunzhu","family":"Zhang","sequence":"additional","affiliation":[{"name":"School of Biomedical Engineering, Hainan University, Haikou 570228, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qiuping","family":"Zhong","sequence":"additional","affiliation":[{"name":"School of Food Science and Engineering, Hainan University, Haikou 570228, China"},{"name":"Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,4,3]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"407","DOI":"10.1016\/j.foodchem.2018.09.128","article-title":"Effects of boiling, ultra-high temperature and high hydrostatic pressure on free amino acids, flavor characteristics and sensory profiles in Chinese rice wine","volume":"275","author":"Yang","year":"2019","journal-title":"Food Chem."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"128675","DOI":"10.1016\/j.foodchem.2020.128675","article-title":"Effects of intense pulsed light and gamma irradiation on Bacillus cereus spores in mesquite pod flour","volume":"344","author":"Chen","year":"2020","journal-title":"Food Chem."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"207","DOI":"10.1016\/bs.afnr.2018.01.001","article-title":"Chapter Six-Effect of Ultrasound Technology on Food and Nutritional Quality","volume":"84","author":"Ojha","year":"2018","journal-title":"Adv. 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