Differences in physical and chemical quality of different rice varieties for brewing

Rice is one of the main raw materials for Baijiu fermentation and plays an important role in the process of Baijiu brewing. Different varieties of rice may have different compositions of aroma substances in Baijiu due to different contents of physical and chemical components (amylopectin, tannin, fat, etc.), which may affect liquor quality. However, there is currently no systematic understanding of the differences in the types and contents of physicochemical components among different varieties of rice. This study mainly uses modern technological methods to conduct in-depth analysis and precise determination of the physicochemical components of different rice varieties, exploring the differences in physicochemical components of different rice varieties. This study will lay the foundation for the directional breeding of rice for liquor making, and strongly promote the Baijiu industry to accurately screen rice raw materials with higher quality and adaptability.