Utilization of pure molds and yeast in the preparation of tapuy (rice wine)

Tapuy is a traditional alcoholic beverage made by inoculating steamed rice with starter culture (bubod) to undergo saccharification and fermentation. Quality of wine varies from one batch to another because the bubod utilized is not standardized. Consequently, the amount of microorganisms present, w...

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Bibliographic Details
Published inPhilippine Journal of Crop Science (Philippines)
Main Authors Ablaza, M.J.C, Valerio, A.M, Mamucot, H.F, Bandonill, E.H, Romero, M.V., Philippine Rice Reseach Inst., Maligaya, Science City of Munoz, 3119 Nueva Ecija (Philippines). Rice Chemistry and Food Science Div
Format Journal Article
LanguageEnglish
Published 01.05.2008
Subjects
ANALISIS ORGANOLEPTICO
ANALYSE ORGANOLEPTIQUE
ARROZ
ASPERGILLUS ORYZAE
CHEMICOPHYSICAL PROPERTIES
http://www.fao.org/aos/agrovoc#c_1521
http://www.fao.org/aos/agrovoc#c_16006
http://www.fao.org/aos/agrovoc#c_26375
http://www.fao.org/aos/agrovoc#c_35518
http://www.fao.org/aos/agrovoc#c_6599
http://www.fao.org/aos/agrovoc#c_6724
http://www.fao.org/aos/agrovoc#c_8405
http://www.fao.org/aos/agrovoc#c_8406
ORGANOLEPTIC ANALYSIS
PROPIEDADES FISICOQUIMICAS
PROPRIETE PHYSICOCHIMIQUE
RHIZOPUS ORYZAE
RICE
RIZ
SACCHAROMYCES CEREVISIAE
VIN
VINIFICACION
VINIFICATION
VINOS
WINEMAKING
WINES
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Summary:Tapuy is a traditional alcoholic beverage made by inoculating steamed rice with starter culture (bubod) to undergo saccharification and fermentation. Quality of wine varies from one batch to another because the bubod utilized is not standardized. Consequently, the amount of microorganisms present, which is crucial to wine making, is unknown. Since the market potential of rice wine has increased due to higher demand, there is a dire need to standardized the starter culture as a step towards consistency of wine quality. This can be accomplished through hygienic preparation method and proper strain selection. This study evaluated different combination of Aspergillus oryzae, Rhizopus oryzae, Rhizopus sp., Saccharomyces cerevisiae, and Saccharomycopsis fibuligera in making rice wine. Physico-chemical analysis of wine showed 5.80-10.19% alcohol content, 15.40-19.57 deg Brix total soluble solids, and pH 3.50-4.25. Based on sensory evaluation, rice wine from a combination of R. oryzae and S. cerevisiae or S. fibuligera was the best in terms of overall acceptability, clarity, and off-flavor. It also had good scores for the other parameters. To improved the alcohol content and sweetness, higher concentration of yeasts was further evaluated. Higher alcohol (10.38-14.35%) and sweetness (19.20-22.45 deg Brix) were obtained from the various treatments. Wine from the treatment with 10 ml R. oryzae and 15ml S. cerevisiae (T-10) obtained high yield and highest alcohol content. It was also perceived by the sensory panelists to have high alcoholic taste (8.13) and highest overall acceptability (10.14). Therefore, this combination of microorganisms can be used to generate very good wine with consistent quality.
Bibliography:2009000403
Q02
ISSN:0115-463X