Effect of mold maturity and percentage of molds, yeast and bacteria on rice wine quality
2004
Bandonill, E.H. | Ablaza, M.J.C. | Garcia, G.D. | Mamucod, H.F. | Bulatao, R.M. | Ramos, S.T. | Valdez, R.E. | Tibayan, P.A. | Aquino, D.V. | Valerio, A.M. (Philippine Rice Research Inst., Maligaya, Munoz, Nueva Ecija (Philippines). Central Experiment Station)
To test the wine quality produced from different microorganisms, a mixture of Saccharomyces cerevisiae, Lactobacillus plantarum, and Pediococcus pentosaceus was used for the yield-bacteria starter. Mold starter cultures were prepared separately using powdered spores of Aspergillus oryzae incubated at room temperature for 4 days (T1), rice koji incubated for four (T2), seven (T3), and 10 days (T4). The yeast and bacteria counts were 8.35 x 10E6 and 6.50 x 10E4 CFU/g. Mold starter count ranged from 5.0 x 10E4 to 4.42 x 10E6 CFU/g. Different percentages (0.5, 1, 2 and 3) of starter culture were used using the 30:70 yeast-bacteria:mold ratio to evaluate the laboratory-prepared starter culture and the quality of rice wine produced. Highest yield of wine was obtained from T2 with 2% starter culture. T1 with 3% starter culture produced the significantly higher alcohol content among the treatments. As the percentage of starter culture increased, the alcohol content of wine also increased but lowered the total soluble solids (TSS). Furthermore, the older the mold starter culture the less efficient it was in producing alcohol. It also made the product become more acidic. Tapuy made from commercial starter culture, however, have higher overall acceptability, and alcohol content but lower TSS and pH. Nevertheless, the intensity of sweetness, sourness, and alcohol content of wine from commercial starter culture was not significantly different from T4 with 1% starter culture
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por University of the Philippines at Los Baños