Some factors affecting the production of rice wine using an isolate of Aspergillus oryzae [study conducted in the Philippines]
1981
Coronel, L.M. | Velasquez, A.O. | Castillo, M.C. (National Science and Technology Authority, Taguig, Metro Manila (Philippines). National Inst. of Science and Technology)
From 40 mold isolates, a species obtained from molded rice and identified as Aspergillus oryzae (Ahlburg) Cohn., was selected for rice wine-making based on its diastatic power of 66 (Oshima value). Optimum conditions for growth of the organism in Czapek medium is at pH 3.0 and at 30 C. The best carbon source for mycelial formation is 3.5 percent sucrose and the most suitable nitrogen source for growth is 0.7 percent sodium nitrate. Optimum factors for rice wine fermentation are: temperature, 25 C; steeping time of rice, 1-12 hours; age of mold starter, 3-6 days; duration of incubation period, 2 weeks. Raminad variety of rice gave the highest yield of 13.22 percent alcohol among 14 varieties of rice tested for wine making
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