Effects of Variety and Fermentation Time on the Quality of Rice Wine

Aklilu, H.; Dire, HR; Shikur, GG

doi:10.4314/star.v3i3.7

Cited by 5 publications

(2 citation statements)

References 2 publications

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“…At pH 6.5 for 30°C, the dry weights of the mycelium of YM-8 and YM-16 reached a maximum at 42 h, yielding 7.65±0.19 and 8.52±0.09 g/L, respectively, and the dry weight of mycelium of YM-10 reached a maximum at 45 h, yielding 8.14±0.10 g/L ( Fig 2C ). An incubation time of 40–47 h has been reported to be optimal for mold growth, with the strongest metabolic activity and production of primary metabolites enhancing rice wine quality [ 39 ].…”

Section: Resultsmentioning

confidence: 99%

Screening, identification, and characterization of molds for brewing rice wine: Scale-up production in a bioreactor

Yuan,

Wu,

Liu

et al. 2024

PLoS ONE

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Rice wine, well known for its unique flavor, rich nutritional value, and health benefits, has potential for extensive market development. Rhizopus and Aspergillus are among several microorganisms used in rice wine brewing and are crucial for determining rice wine quality. The strains were isolated via Rose Bengal and starch as a combined separation medium, followed by oenological property and sensory evaluation screening. The strain exhibiting the best performance can be screened using the traditional rice wine Qu. The strains YM-8, YM-10, and YM-16, which exhibited strong saccharification and fermentation performance along with good flavor and taste, were obtained from traditional rice wine Qu. Based on ITS genetic sequence analysis, the YM-8, YM-10, and YM-16 strains were identified as Rhizopus microsporus, Rhizopus arrhizus, and Aspergillus oryzae. The optimum growth temperature of each of the three strains was 30°C, 32°C, and 30°C, and the optimum initial pH was 6.0, 6.5, and 6.5, respectively. The activities of α-amylase, glucoamylase, and protease of YM-16 were highest at 220.23±1.88, 1,269.04±30.32, and 175.16±1.81 U/g, respectively. The amino acid content of rice wine fermented in a 20-L bioreactor with the three mold strains was higher than that of the control group, except for arginine, which was significantly lower than that of the control group. The total amino acid content and the total content of each type of amino acid were ranked as YM-16 > YM-8 > YM-10 > control group, and the amino acid content varied greatly among the strains. The control group had a higher content, whereas YM-8 and YM-16 had lower contents of volatile aroma components than the control group and had the basic flavor substances needed for rice wine, which is conducive to the formation of rice wine aroma. This selected strain, YM-16, has strong saccharification and fermentation ability, is a rich enzyme system, and improves the flavor of rice wine, thereby demonstrating its suitability as a production strain for brewing.

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Section: Resultsmentioning

confidence: 99%

Screening, identification, and characterization of molds for brewing rice wine: Scale-up production in a bioreactor

Yuan,

Wu,

Liu

et al. 2024

PLoS ONE

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“…The effects of the rice variety and fermentation time on rice wine quality were determined by Asgedom WH et al . [ 46 ]. Significant differences at P<0.05 were observed among rice varieties with respect to different wine quality parameters, and the maximum pH (4.98), total soluble solids (3.83°Brix) and overall sensory acceptance (4.32) were recorded for rice wine prepared from the X-Jigna variety after 5 days of fermentation.…”

Section: Resultsmentioning

confidence: 99%

Isolation and characterization of yeast for the production of rice wine with low fusel alcohol content

Yuan

Chen

et al. 2021

PLoS ONE

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Fusel alcohols (FAs) are a type of flavor compound found in rice wine. An overly high FA content not only leads to spicy, bitter, and astringent taste but also has side effects. Therefore, screening for yeast that produce low FA contents has attracted much attention. Thirty-two yeast strains were isolated from fermenting material during Luzhou-flavor liquor production in this study. Strain YB-12 was selected as a suitable candidate for rice wine production. The strain was identified as a member of the genus Meyerozyma based on phylogenetic analysis using 26S rDNA gene sequences. The ability of strain YB-12 to produce ethanol was similar to that of Saccharomyces cerevisiae NRRL Y-567, while isobutanol and isoamyl alcohol production was only 53.96% and 50.23%, respectively, of that of NRRL Y-567. The FA yield of rice wine produced with strain YB-12 was reduced to 51.85% in a 20 L fermenter. These results demonstrate that strain YB-12 presents promising characteristics for use in the production of rice wine with a potentially low content of FAs.

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Production of Fermented Beverages: Shedding Light on Indian Culture and Traditions

Asrani

Patial

Asrani

2019

Production and Management of Beverages

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Effects of Variety and Fermentation Time on the Quality of Rice Wine

Cited by 5 publications

References 2 publications

Screening, identification, and characterization of molds for brewing rice wine: Scale-up production in a bioreactor

Screening, identification, and characterization of molds for brewing rice wine: Scale-up production in a bioreactor

Isolation and characterization of yeast for the production of rice wine with low fusel alcohol content

Production of Fermented Beverages: Shedding Light on Indian Culture and Traditions

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