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

doi:10.1007/s10068-013-0167-9

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 journal › Article › peer-review

7 Citations (Scopus)

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
Pages (from-to)	937-943
Number of pages	7
Journal	Food Science and Biotechnology
Volume	22
Issue number	4
DOIs	https://doi.org/10.1007/s10068-013-0167-9
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

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10.1007/s10068-013-0167-9

Cite this

Yong, H. U., Lee, T. S., Kim, J. S., Baek, H. H., Noh, B. S., Lee, S. J., Park, J. T., Shim, J. H., Li, D., Hong, I. H., Nguyen, D. H. D., Tran, P. L., Nguyen, T. L. H., Oktavina, E. F., Kim, J. W., Kang, H. K., & Park, K. H. (2013). Flavor characteristics of rice-grape wine with starch-hydrolyzing enzymes. Food Science and Biotechnology, 22(4), 937-943. https://doi.org/10.1007/s10068-013-0167-9

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title = "Flavor characteristics of rice-grape wine with starch-hydrolyzing enzymes",

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.",

keywords = "aroma, flavor, grape wine, rice-grape wine, starch hydrolyzing enzyme",

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

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doi = "10.1007/s10068-013-0167-9",

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AU - Yong, Hwan Ung

AU - Lee, Tae Soo

AU - Kim, Jae Sik

AU - Baek, Hyung Hee

AU - Noh, Bong Soo

AU - Lee, Sung Jun

AU - Park, Jong Tae

AU - Shim, Jae Hoon

AU - Li, Dan

AU - Hong, In Hee

AU - Nguyen, Dang Hai Dang

AU - Tran, Phuong Lan

AU - Nguyen, Thi Lan Huong

AU - Oktavina, Ershita Fitria

AU - Kim, Jung Wan

AU - Kang, Hee Kwon

AU - Park, Kwan Hwa

PY - 2013/8

Y1 - 2013/8

N2 - 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.

AB - 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.

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KW - flavor

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ER -

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

Abstract

Keywords

ASJC Scopus subject areas

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