Rice wine quality as affected by different fermentation times
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)
One batch of milled glutinous rice was cooked and inoculated with starter culture, divided into three earthen jars, and allowed to ferment for 2, 3 and 4 weeks. The wines were aged and analyzed. Wine fermented for 4 weeks has significantly higher alcohol content (15.01%) than 2 weeks (13.94%), but not significantly different from 3 weeks (14.72%). TSS [total soluble solids] of the 4-week wine (16.45 deg B) was significantly lower than the 2 week (18.18 deg B) and 3 week (18.00 deg B). As fermentation time increased, alcohol content also increased but TSS decreased. The wines did not differ significantly in all the sensory attributes considered, but the 2-week-old was the most acceptable
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