Fermentation Characteristics of Rice-Grape Wine Fermented with Rice and Grape
2004
Bae, S.D. (Kyungpook National University, Daegu, Republic of Korea) | Bae, S.M. (Bae Sang Myun Brewery Institute Co., Ltd., Seoul, Republic of Korea) | Kim, J.S. (Kyungpook National University, Daegu, Republic of Korea), E-mail: [email protected]
Fermentation characteristics of rice-grape wine with different mixing ratios of rice and grape, rice one vs. grape five (Exp.1), rice two vs. grape five (Exp.2), rice five vs. grape five (Exp.3), and rice five and grape two (Exp.4), were investigated. Final alcohol contents of Exp.4, Exp.3, Exp.2, and Exp.1 were 18.4, 16.0, 14.9, and 12.9%, respectively. Final alcohol content increased with increasing amount of rice. Acidity of four experiments ranged pH 3.4-3.92, and total acidity was 0.52-0.74%.
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