Rice wine standardization training

Coordinated by the Department of Trade and Industry (DTI)-Ifugao [Philippines], one starter culture (Bubod A) was prepared during the training. A total of 3.8 kg non-glutinous NFA [National Food Administration] rice flour was mixed with 35 g chopped and dried onuad roots. Ginger extract was prepared by washing the 400g ginger thoroughly then pounded firmly and mixed with 12 cups of water. The strained ginger extract was then added to the rice flour and kneaded thoroughly until the consistence was enough to form the desired oblong shape. A small amount of water or ginger extract was then added to the surface of moulded flour (200 g), both sides were flattened, and these were coated with approximately 15 g powdered mother yeast (i.e. old bibokbok). These were kept in "bilao" line and covered with dried rice straw, and incubated for 2 days at room temperature. On the 3rd day, some rice straw were removed and bubod were dried under the sun for 3-4 days. Bubod B was bought from a starter culture manufacturer in Kiangan, Ifugao. The microbial loads of mother yeast and Bubod were determined. Six gantas of 1:1 ratio of ordinary glutinous and non-glutinous rice were used in wine production; washed thrice and cooked in 1.5 pail boiling water; and cooled in a winnower. One percent of powdered Bubod A and B was then added separately, mixed and kept covered at room temperature in the fermentation bed. After 3 days, the pre-fermented rice was then transferred into earthen jars to allow fermentation for one or two months. After the desired fermentation time, wine was siphoned and bottled. Each sample was divided into two: one half was pasteurized, the other was unpasteurized. The bottled wine was stored in paper box at room temperature. Physicochemical properties and sensory evaluations of the rice wine were conducted monthly in PhilRice CES [Philippine Rice Research Inst., Maligaya, Munoz, Nueva Ecija, Philippines-Central Experiment Station] and Lamut (Ifugao), respectively. Results of physicochemical tests using different fermentations and storage times are presented. Unpasteurized had higher alcohol content than the pasteurized. Unpasteurized wine from one-month fermentation using Bubod A produced the highest % alcohol (17.26%) and lowest in TSS [total soluble solids] (21.90 deg Brix)