Effect of ginger (Zingiber officinale L.) and onuad (Bidens pilosa L.) on starter culture and rice wine quality
2000
Garcia, R.D. (Central Luzon State Univ., Munoz, Nueva Ecija (Philippines)) Ayap, J.N.B.
Traditional rice wine starter culture (SC) is made from pounded rice mixed with other ingredients such as sugar, pepper, finely chopped ginger and onuad roots. This study was conducted to determine the effect of ginger and onuad on the microbial population of the SC and chemical properties of the rice wine. Four treatments were compared, namely: SC with and without ginger and/or onuad, SC with ginger only, and SC with onuad only. Ginger and onuad increased the mold count but decreased yeast and bacterial populations of the SC. In a microbial succession analysis of three rice wine fermentation stages (1, 8 and 14 days), the mold population was highest at the start of fermentation, then showed a significant decrease on the eighth day, and a further decrease thereafter. The yeast and bacterial population, on the other hand, peaked on the eighth day. Rice wine made from SC without ginger and onuad gave the highest alcohol content (13.82%), total soluble solids (TSS, 10.9 deg Brix) and pH (4.01). In comparison, rice wine made from SC with ginger and onuad had a comparable alcohol content (13.68%), a lower TSS (10;4 deg Brix) and pH (3.94). However, the latter was significantly higher in consumer acceptability score (5.1 like slightly) than the former (4.4- neither like or dislike)
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