PEffects of rice variety and fermentation method on the physiochemical and sensory properties of rice wine

Issue Date

1-2017

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 multiparallel 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.

Source or Periodical Title

International Food Research Journal

ISSN

1985-4668

Volume

24

Issue

3

Page

1117-1123

Document Type

Article

Language

English

Subject

Medombae (starter culture), Multi-parallel fermentation method, Rice wine, Traditional fermentation

Digital Copy

yes

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