Increasing yeast density improves alcohol content of quality wine
2010
Morales, A.V. | Ablaza, M.J.C. | Romero, M.V. | Bandonill, E.H., Philippine Rice Research Inst. Maligaya, Science City of Muñoz, 3119, Nueva Ecija (Philippines). Rice Chemistry and Food Science Div.
Rice wine is an important traditional drink in certain part of the Philippines. This alcoholic beverage is brewed primarily through the addition of yeasts. The use of specific yeast cultures as starter for wine fermentation influences the alcohol, acids, flavors, and aroma of wine. It also contributes to the consistency of wine quality. In PhilRice, specific amounts of pure cultures of Rhizopus oryzae, Saccharomyces cerevisiae, and Saccharomycopsis fibuligera in bubod (starter culture) was established for rice wine production. It is noted however that the resulting rice wine remained sweet with low alcohol content compared to the wine produced from the commercial bubod. To improve the quality of rice wine, increasing amounts of yeast in bubod were used during inoculation. The product was then evaluated for yield, physicochemical properties and sensory attributes. Increase in the concentration of yeasts result in higher yield, stronger alcohol content, and lower total soluble solids. The most remarkable change was observed when 4.0% starter culture was used. This further illustrates the increased efficiency of yeasts in converting more sugars in the mash to alcohol, which yielded more wine. Sensory evaluation revealed that sample with 3.0% starter had the highest alcohol intensity (9.66), overall acceptability (9.47), and lowest off-flavor (0.63) and sourness (3.59). Meanwhile, wine with 4.0% starter had the highest rice wine aroma (10.02) and lowest intensity of sweetness (7.86). Therefore, increasing the amount of yeast in starter culture is a good strategy to produce better quality rice wine with stronger alcohol content and lower sweetness intensity.
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