Dilution of fermentation mash reduces sweetness and improves wine yield
2010
Ablaza, M.J.C. | Morales, A.V. | Romero, M.V. | Bandonill, E.H., Philippine Rice Research Inst.,Maligaya, Science City of Muñoz, Nueva Ecija (Philippines). Rice Chemistry and Food Sciences Div.
The popular rice wine produced in the northern part of the Philippines is typically yellow, sweet, and cloudy which lasts for a shorter period. The traditional process of this well-known drink was improved by PhilRice and formulated a clear white and sweet wine with longer shelf-life. Feedbacks to lessen its sweetness however, were commonly heard from buyers and consumers of the PhilRice wine. Dilution of the fermentation mash was recommended to decrease its sweetness and enhance the blending of distilled alcohol in the naturally fermented wine. Thus, varying dilutions of wine fermentation mash (0.0, 25.0, 50.0, 75.0, 100.0, 125.0 and 150.0% based on raw rice) were prepared and the physicochemical and sensory properties of the resulting product were evaluated. As expected, wine yield (12.4 to 27.27 L) significantly increased while alcohol content (13.77 to 11.12%), total soluble solids (TSS) (15.50 to 6.05 deg Brix) and pH (4.06 to 3.82) decreased with increasing dilution percentage. Based on sensory evaluation, intensity of sweetness significantly decreased upon dilution of fermentation mash. Undiluted mass (0.0%) obtained the highest overall acceptability, sweetness and smoothness, and lowest intensity of sourness. Wine from 50.0%-diluted mash had the highest alcohol intensity but lowest off-odor and off-flavor and ranked next to the undiluted (0.0%) set up in terms of over-all acceptability. The results imply aside from generating higher wine yield, dilution of the fermentation mash by 50.0% is feasible in order to lessen the sweetness of wine and lower the TSS value to as low as 12.0 deg Brix.
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