Study on the Association of Ethanol-water System in Chinese Rice Wine by Different Organic Acids and Ultrahigh Pressure Processing

New Chinese rice wine’s stimulative taste of ethanol is strong. The hydrogen bonding behavior of ethanol-water system was studied by ¹H-NMR and viscosity tests. Hydrogen bonding strength was measured and compared by ultrahigh pressure technology and different organic acids treatment on ethanol-water system,and organic acid combined with ultrahigh pressure treatment on fresh wines.And the hydrogen bonding association strength was compared with one year aged wine. The results showed that hydrogen bonding strength could be indicated by the difference of ethanol and water hydroxyl proton chemical shift of weighted average in the ideal state and the actual state(Δδ)and the viscosity of system(η). The chemical shift of ethanol-water system was changed in the ultrahigh pressure. The hydrogen bonding was promoted stronger after 300 MPa for 20 min with ultrahigh pressure treatment. And hydrogen bonding of Chinese rice wine was enhanced significantly after ultrahigh pressure combined citric acid treatment. In this condition,the δO-H of fresh Chinese rice wine was more than that of one year aged wine.