Effect of aging 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)
Ten kilograms of improved Malagkit Sungsong (IMS) 2 were cooked using a rice to water ratio of 1:1.5, transferred to a basin, cooled, inoculated with 1% powdered starter culture, and incubated at room temperature for three days. The pre-fermented mixtures was transferred into earthen jars, allowed to ferment for two weeks, and was harvested by manually squeezing out the alcoholic juice through a cheesecloth. The collected wine was bottled, pasteurized, and stored in a refrigerator for aging. Sampling was done after one and two weeks, and one, two, and three months aging. The wine was siphoned, clarified, filtered, and pasteurized for sensory evaluation and physico-chemical analyses. Length of aging time had no significant effect on the physico-chemical properties of the wine, with pH values of 4.04 to 4.12, TSS [total soluble solids] of 16.30 to 16.80 deg Brix, and alcohol content of 14.88-15.14%. Acceptability, color, aroma, alcohol content, sweetness, sourness, bitterness, astringency, and smoothness of wine did not significantly differ either
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