| Autor: |
Chay, C., Elegado, F. B., Dizon, E. I., Hurtada, W. A, Norng, C., Raymundo, L. C. |
| Předmět: |
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| Zdroj: |
International Food Research Journal; 2017, Vol. 24 Issue 3, p1117-1123, 7p |
| Abstrakt: |
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. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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