Rice wine quality as affected by different fermentation time
2004
Mamucod, H. F.,Philippine Rice Research Inst., Maligaya, Science City of Muñoz, Nueva Ecija (Philippines) | Valerio, A. M. | Ablaza, Ma. J. C. | Bandonill, E. H.
The best fermentation time of PhilRice tapuy has not been established. Current procedure used is based on literature review. This study therefore aimed to determine the best fermentation time for rice wine production using Improved Malagkit Sungsong (IMS) 2 variety and to test its effect on rice wine quality. 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 wine produced from the three jars were aged and analyzed for their physico-chemical properties and sensory attributes. Rice wine fermented for 4 weeks had significantly higher alcohol content (15.01%) from wine fermented for 2 weeks (13.94%). However, it was not significantly different from wine fermented for 3 weeks (14.72%). The total soluble solids (TSS) of wine fermented for 4 weeks (16.45 deg B) was significantly lower from the wine fermented for 2 (18.18 deg B) and 3 weeks (18.00 deg B). It was concluded that as the fermentation time increased, the alcohol content of wine also increased but TSS decreased. On the other hand, rice fermented for 3 weeks had the highest pH (4.04), and was significantly higher from wine fermented for 2 weeks (3.98) but not significantly different from wine fermented for 4 weeks (4.02). Furthermore, wine fermented for 2, 3 and 4 weeks did not differ significantly in all the sensory attributes considered. However, wine fermented for 2 weeks was the most acceptable.
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