Flavor characteristics of rice-grape wine with starch-hydrolyzing enzymes

Hwan Ung Yong, Tae Soo Lee, Jae Sik Kim, Hyung Hee Baek, Bong Soo Noh, Sung Jun Lee, Jong Tae Park, Jae Hoon Shim, Dan Li, In Hee Hong, Dang Hai Dang Nguyen, Phuong Lan Tran, Thi Lan Huong Nguyen, Ershita Fitria Oktavina, Jung Wan Kim, Hee Kwon Kang, Kwan Hwa Park

Research output: Contribution to journalArticlepeer-review

5 Citations (Scopus)


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 languageEnglish
Pages (from-to)937-943
Number of pages7
JournalFood Science and Biotechnology
Issue number4
Publication statusPublished - 2013 Aug


  • aroma
  • flavor
  • grape wine
  • rice-grape wine
  • starch hydrolyzing enzyme

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology


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