Rice wine improvement and upscale production: standardization of the production process
2003
Alviola, J.N.A. | Ablaza, M.J.C. | Valerio, A.M. | Santiago, D.M.D. | Garcia, G.D. (Philippine Rice Research Inst., Maligaya, Munoz, Nueva Ecija (Philippines). Central Experiment Station)
To determine the shelf-life of the PhilRice [Philippine Rice Research Inst., Maligaya, Munoz, Nueva Ecija, Philippines] wine and the effects of rice variety and storage conditions on its quality, IMS5 and Buenkitan glutinous rice varieties were used. Storage condition treatments included two temperatures (room and refrigerated) and the simulation of colored and clear bottles. Overall acceptability of the wine from 0 to 10 months of storage did not significantly differ based on a 15-cm unstructured scale scorecard. Wines stored for 6-10 months were less acidic than 0-5-month-old wines based on pH evaluation. From 1 to 10 months of storage, TSS [total soluble solids] and AC [alcohol content] were 17.12-18.02 deg Brix and 12.67-14.03%, respectively. Wines from Buenkitan were significantly less acidic, sweeter, lower in alcohol content, and darker in color than wines from IMS5. Wines stored at refrigerated temperature were significantly lighter in color, more acidic, and more acceptable than samples kept at room temperature. TSS and AC did not differ significantly among the treatments. The foil-covered bottles simulated colored bottles while those without foil represented the clear bottles, and these did not significantly differ in acidity, TSS, AC and overall acceptability. To know its fermentation time, container for fermentation, pasteurization, and aging, the rice wine was evaluated using the following setups: One was fermented for 2 weeks, another for 3 weeks, and a third for 4 weeks. After a month of aging, the wines were found acceptable. The pH of the 3-week wine was significantly higher but had lower AC than the other two treatments. TSS, overall acceptability, alcoholic taste, astringency, and smoothness did not differ significantly. Judges perceived the 4-week wine as intensely aromatic, while the 2-week wine was sweetest. Treatments for fermentation containers (earthen jar, stainless steel, and plastic containers were set up). The amber bottle and stainless steel containers were compared for suitability as pasteurization vessels. The difference of aging wine in amber bottles and polypropylene containers was also determined. The wines from these experiments are still being aged
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