Rice wine quality as affected by laboratory-prepared starter culture
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 fibuligera, S. cerevesiae, Pediococcus pentosaceus and Lactobacillus plantarum were used in yeast-bacteria starter culture, and Aspergillus oryzae for mold starter culture. The yeast, bacteria, and mold counts were 1.05 x 10 E8, 1.14 x 10E9, and 3.5 x 10E6 CFU/g, respectively. One percent each of the 6 yeast-bacteria: mold ratios considered (30:70, 50:50, 60:40, 70:30 and 80:20) was evaluated. The 30:70 ratio yielded the highest (675 mgL/1 kg glutinous rice) but not significantly different from the other ratios. The alcohol content was higher in wine using 30:70 ratio and significantly lower in 70:30 ratios (9.45%). Moreover, the TSS [total soluble solid] of wine using 30:70 ratio (19.48 deg Brix) was significantly lower than wine produced from 60:40 (25.18 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 ratios but not from the other ratios used. Wine made from the 30:70 ratio gave the highest overall acceptability and alcohol content, and was less sweet than the other ratios
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