Abstract
A brewing process for rice-grape wine, in which rice powder and grapes are concurrently fermented, was developed. Rice powder was mixed with α-glucosidase, glucose isomerase, and yeast, and then incubated for 2 days at 25°C. Then a mixture of 'Muscat Baily A' and 'Campbe Early' grape must was added to the fermented mixture of rice and maintained at 4°C to allow for complete ethanol fermentation. The rice-grape wine contained 11.6% ethanol, compared to 9.6% ethanol for grape wine. The aroma profile revealed that 2-methyl-1-propanol, 2-methyl propyl acetate, and phenethyl acetate were in greater abundance in the rice-grape wine, whereas ethyl hexanoate, diethyl succinate, and ethyl decanoate were more abundant in the grape wine. The esters formed from fatty acids and ethanol increased during 2 years of storage for both wines. An electronic nose analysis revealed no significant difference in the aromas of the rice-grape and grape wine samples.
Original language | English |
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Pages (from-to) | 937-943 |
Number of pages | 7 |
Journal | Food Science and Biotechnology |
Volume | 22 |
Issue number | 4 |
DOIs | |
Publication status | Published - 2013 Aug |
Keywords
- aroma
- flavor
- grape wine
- rice-grape wine
- starch hydrolyzing enzyme
ASJC Scopus subject areas
- Biotechnology
- Food Science
- Applied Microbiology and Biotechnology