Preparation of Rice Bran-Enriched Sweet Rice Wine and Its Quality Improvement Through Extrusion.

Wantian Li, Teng Han, Yuxin Wen, Hao Zhang, Dandan Li

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

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1citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

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3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

From Artisan Experience to Scientific Elucidation: Preparation Processes, Microbial Diversity, and Food Applications of Chinese Traditional Fermentation Starters (Qu).Foods (Basel, Switzerland) · 2025
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5 · Who and what money

Authors and funding

5 authors.

Wantian LiCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Teng HanCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Yuxin WenCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Hao ZhangCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Dandan LiCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Funding

Changzhou Science and Technology Foundation No grant numberHuaiyuan Science and Technology Foundation No grant number

6 · The paper itself

Abstract

This study aimed to improve the quality of sweet rice wine through exogenous addition of rice bran and extrusion. The effects of directly fermenting brown rice and adding rice bran on key quality indicators including alcohol content, sugar-to-acid ratio, antioxidant properties, and sensory characteristics were evaluated. Compared to direct fermentation, the exogenous addition of rice bran significantly improved overall wine quality, with 4% rice bran yielding the optimal alcohol content of 1.6% vol and sugar-to-acid ratio exceeding 40. Extrusion modified the physical structure of rice bran, improving its performance as a fermentation substrate. Consequently, both the antioxidant activity and flavor profile of the sweet rice wine were further enhanced. These findings provide valuable theoretical insights for the development of high-quality whole-grain foods.

Indexed as

extrusionrice bransweet rice wine

Identifiers

PMID40361664

DOI10.3390/foods14091582

PMCPMC12071912

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