Biochemical properties of rice wine produced from three different starter cultures

Kishneth Palaniveloo, and Charles Santhanaraju Vairappan, (2013) Biochemical properties of rice wine produced from three different starter cultures. Journal Of Tropical Biology And Conservation, 10. pp. 31-41. ISSN 1823-3920


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Starter cultures influence aroma and flavour in rice wine production. The biochemical characterization of rice wine produced from common and glutinous rice 5 using three starter cultures; 1) bitter (1.51x10 4 CFU/g), 2) bitter-sweet (5.5x10 CFU/g), and 3) 5 sweet (4.47x10 CFU/g), were investigated. The volume of wine, with pH ranging from 4.3 to 4.7, obtained from glutinous rice was twice the volume of common rice. Glucose levels of wine from glutinous rice ranged between 300.27±0.28 ~ 440.14±29.97 mg/ml, twice of that in common rice wine. The wine from common rice contained higher alcohol (9.96±0.08 ~ 12.53±1.35%) as compared to wine from glutinous rice. Volatile hydrocarbons in both rice wines were analysed and reported. Rice wine and fermented rice cakes were tested for their antioxidant and fibrinolytic activities. However, only fermented rice cakes from common rice displayed positive antioxidant and fibrinolytic activities. Best fibrinolytic activity was exhibited by a bitter-sweet starter with IC 50 4 . 6 7 ± 0 . 5 1 m g / m l a n d 0 . 3 2 ± 0 . 0 1 u n i t plasmin/mg

Item Type: Article
Uncontrolled Keywords: Rice wine, starter cultures, fermentation, antioxidant, �brinolytic activity
Subjects: Q Science > QD Chemistry
Depositing User: Unnamed user with email
Date Deposited: 15 Oct 2015 08:31
Last Modified: 12 Oct 2017 04:37

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