Extended milling reduces sweetness in rice wine
2010
Bandonill, E.H. | Morales, A.V. | Ablaza, M.J.C. | Romero, M.V., Philippine Rice Research Inst., Maligaya, Science City of Muñoz, Nueva Ecija (Philippines). Rice Chemistry and Food Sciences Div.
Rice is the principal raw material in rice wine production which may affect the yield and quality of wine. Highly polished/milled Japonica rice varieties are used in sake production and were found to be the most suitable. Polishing removes proteins, lipids and minerals on the surface of rice that cause undesirable wine quality. In PhilRice, regularly-milled glutinous rice is used in wine making, which results in a sweet and smooth wine. To determine the polishing time which will give a less sweet wine, Improved Malagkit Sungsong (IMS) polished/milled at 30, 44, 60, 75 and 90 seconds was evaluated. Thirty seconds polishing obtained the highest crude protein which decreased as milling time increased. Samples milled at 30, 45, 60 and 75, and 90 secs had crude fat of 1.6%, 1.0%, and 0.8%, respectively. There was an increasing and decreasing trend in alcohol content (12.26-13.93%) and total soluble solids (22.45-15.60 deg Brix) of the wine samples, respectively as milling time progressed. Sensory evaluation showed that wine from 90 secs polishing was the most bitter and astringent, least sweet and least sour, and had an intense alcoholic taste. Its over-all acceptability (9.45) did not significantly differ from the rest of the treatments. In contrast, wine samples from 30 and 40 secs polishing were the most sweet and least bitter. Extended milling of rice at 50-90 seconds removed the crude protein and fat present in the outer layer of the grains which causes deterioration in wine quality. It also produced a less sweet wine with increased alcohol intensity.
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