Preparation and Quality of Uncooked-Colored Wine Using Black Rice
2000
Soon-Dong Kim | Mee-Hyang Kim Dept. fo Food Sci. and Technol., Catholic University of Taegu-Hyosung, Kyungsan 713-702 (Korea Republic)
In order to study the quality of uncooked-colored wine by using polished black rice (PBR) and glucoamylase, the mixture ratio of PBR was investigated. The growths of yeast and lactic acid bacteria, pH and alcohol concentration of the colored wine prepared by adding PBR in the range of 20 to 100% were higher than those of polished rice only, whereas the contents of residual sugars, total free amino acids and fusel oil of the colored wine were lower. The colored wine prepared by 20% PBR and that of over 80% PBR showed an light red color and a dark red, respectively. The optimal addition ratios of PBR evaluated by palatability of color and flavor, and sensory overall quality was 40 to 60%.
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