Rice beer processing technology for the Philippine beer industry: modification of the optimized procedure
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)
Saccharomyces cerevisiae 3061 and 2103 were tested as inoculants for the starter culture of the mash. S. cerevisiae 3061 produced a higher alcohol content and TSS [total soluble solids] than S. cerevisiae 2103. Their pH values were roughly similar, hence S. cerevisiae 3061 is more efficient in converting sugars to alcohol. The pH values, however, were quite low which contributed to the acidic taste of the product, thus, citric acid in the fermenting mash was eliminated in the succeeding process. S. cerevisiae 3061 without citric acid was chosen for the bulk production of rice beer, divided into two batches. In Batch 1 (B1), 3-kg rice malt with malt to water ratio of 1:5 were used; 2.75-kg malt with a ratio of 1:9 were used in Batch 2 (B2). Both batches underwent mashing, starter inoculation, fermentation, addition of extracts, harvesting, filtration, pasteurization, carbonation, and bottling. Prior to storage, the final products, together with two commercial beers, were subjected to sensory evaluation, physico-chemical analysis, and microbial colony count. The rice beers (B1 and 2) did not significantly differ from SMB [San Miguel Beer] and RHB [red horse beer] in terms of aroma, clarity, alcoholic taste, and bitterness. In terms of color, B1 was significantly different from B2, SMB, and RHB. The two commercial beers were significantly more acceptable as sensory panelists were still unfamiliar with the real taste of rice beer. B2 had significantly higher pH and TSS, RHB had the lowest TSS value and highest alcohol content. It was significantly different from the three samples. B2 had the highest bacterial colony count while B1 had the highest colony count of mold. No bacterial and mold growths were observed in SMB and all samples had no yeast growth
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