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

Content Provider	Springer Nature Link
Author	Yong, Hwan Ung Lee, Tae Soo Kim, Jae Sik Baek, Hyung Hee Lee, Sung Jun Park, Jong Tae Shim, Jae Hoon Li, Dan Hong, In Hee Nguyen, Dang Hai Dang Tran, Phuong Lan Nguyen, Thi Lan Huong Oktavina, Ershita Fitria Kim, Jung Wan Kang, Hee Kwon Park, Kwan Hwa
Copyright Year	2013
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.
Starting Page	937
Ending Page	943
Page Count	7
File Format	PDF
ISSN	12267708
Journal	Food Science and Biotechnology
Volume Number	22
Issue Number	4
e-ISSN	20926456
Language	English
Publisher	Springer Netherlands
Publisher Date	2013-08-31
Publisher Place	Dordrecht
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	flavor rice-grape wine grape wine starch hydrolyzing enzyme aroma Food Science Nutrition
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology Food Science Biotechnology

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