Rice wine quality as affected by laboratory-prepared starter culture ratio
2004
Valerio, A.,Philippine Rice Research Inst., Maligaya, Science City of Muñoz, Nueva Ecija (Philippines) | Mamucod, H. F. | Ablaza, Ma. J. C. | Bandonill, E. H.
Philippine rice wine commonly called Tapuy has great market potential. However, the traditional starter culture produces unstable quality. This study aspired to come up with a standardized starter culture with known microorganisms and to evaluate the effect of different ratio of yeast-bacteria and mold starter culture on rice wine quality. Saccharomycopsis fibuligera, Saccharomycopsis cerevisiae, Pediococcus pentosaceus and Lactobacillus plantarum were used in yeast bacteria starter culture, and Aspergillus oryzae for mold starter culture. The yeast, bacteria, and mold count were 1.05 x 10 E8, 1.14 x 10 E9, 3.5 x 10 E6 CFU/g, respectively. One percent each of the yeast-bacteria: mold ratio considered (30:70, 50:50, 60:40, 70:30 and 80:20) was evaluated. A 30:70 yeast-bacteria: mold ratio yielded the highest (675 mL/1kg glutinous rice) but not significantly different from the other ratios. The alcohol content was higher in wine using 30:70 ratio (11.88 %) and significantly lower in 70:30 ratio (9.45 %). Moreover, the TSS of the wine using 30:70 ratio (19.48 deg Brix) was significantly lower than wine produced from 60:40 (25.1 8 deg Brix), 70:30 (24.45 deg Brix), and 80:20 (24.50 deg Brix) ratios. The pH using 60:40 ratio was significantly higher from wine with 40:60 and 70:30 ratio but not from the other ratios used. Among starter culture ratios tested, wine made from 30:70 yeast-bacteria: mold ratio generally gave the highest overall acceptability and alcohol content. Moreover, it was less sweet compared to the other ratios.
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