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Received: 11 January 20I6
Received in revised form: 30 January 20I6
Accepted: 15 February 20I6
Keywords
Medombae (starter culture)
Traditional fermentation
Multi-parallel fermentation method
Rice wine
Abstract
A study was conducted to investigate the effect of rice variety and fermentation method on rice wine quality. Two rice varieties, waxy pigmented and non-pigmented rice, and two fermentation methods: traditional and multi-parallel fermentation methods were used to study the physicochemical and sensory qualities of wine quality. Wine prepared from waxy non-pigmented rice variety had higher alcohol content (16.7%v/v) using the traditional fermentation method compared with pigmented rice variety but the yield (113.7%) was lower compared with multi-parallel fermentation method (146.1%). Wines from waxy pigmented rice variety produced traditionally and waxy non-pigmented rice variety produced by multi-parallel fermentation method were found to have high overall acceptance (6.2). For rice wine to become a more suitable product, the effect of other factors on its shelf life stability and quality should be thoroughly studied.
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Introduction
Rice wine has been developed in various forms, such as the very primitive rice beverages in Thailand and the highly sophisticated alcoholic drinks like the Japanese sake. Even the Korean beverages, yakju and takju, were originally made from rice which are ancient beverages popular among the common people (Park et al, 1977). Rice wine has achieved a unique position among beverages of alcoholic fermentation because of flavor and conspicuous brewing process compared to fruit wines (Steinkraus, 1996). The brewing involves saccharification of rice starch by mold, the fungal mycelia of mold grown on rice and simultaneous alcoholic fermentation by yeasts. The enzymes produced by mold such as a-amylases and glucoamylases saccharify the rice starch into fermentable sugars (Yoshizawa, 1982; Anto et al., 2005), which in turn are utilized by yeast. Quality of the raw materials used in rice wine production determines the quality of rice wine. Rice being the principle raw material would have a greater impact on rice wine quality. Studies on the effect of rice variety and fermentation method on the production of wine will help generate information on rice wine quality. Thus, the present investigation was taken up to identify suitable rice variety and fermentation method to produce rice wine that has good physicochemical and...