Alcoholic beverages made from purple rice grains contained 11.0 to 11.5% (v/v) ethanol and a higher amount of phenolic compounds. Alcoholic beverages made from purple rice grain were brilliant red, similar to the color of red wine, especially those made from uncooked purple rice. The amount of anthocyanin in beverages made from cooked and uncooked rice was 36 and 88 μg/mL, respectively. The DPPH radical scavenging activity of the alcoholic beverages made from purple rice was much higher than that of beverages made from ordinary brown and polished rice. The lipid peroxidation inhibitory activity of the alcoholic beverage made from uncooked purple rice was also the strongest. In the course of this study, we produced purple rice wine that was red and exhibited antioxidative activity.
In order to brew a red-coloured alcoholic beverage having antioxidative activity, mead was made from honey and black rice grains. Alcoholic beverages made from honey and black rice grains contained around 10% (v/v) ethyl alcohol and a higher amount of phenolic compounds. Alcoholic beverages made from Chinese milk vetch honey and black rice grain contained anthocyanin and were red in colour similar to pink wine. The amount of total phenolic compounds present in the beverages made using Chinese milk vetch honey and buckwheat honey was 0.2 and 0.4 mg/mL, respectively. The DPPH radical scavenging activity of the mead made from the black rice grains was higher than that of beverages made from polished rice. The inhibitory activity of lipid peroxidation of the mead made from black rice grains was also higher.
Mead was made from various types of honey and black rice grains in order to brew a red alcoholic beverage with antioxidative activity. Alcoholic beverages made from honey and black rice grains contained around 12 to 13% (v/v) ethanol and greater amounts of phenolic compounds. The color of mead made from various types of honey and black rice grains was similar to that of rosé wine. The concentration of total phenolic compounds ranged from 200 to 300 μg/mL as gallic acid equivalent, while DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity ranged from 800 to 870 μM as Trolox (6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid) equivalent. The inhibitory activity of lipid peroxidation ranged from 2,200 to 2,800 μM as BHT (2,6-di-tert-butyl-p-cresol) equivalent. The antioxidative activity of mead made with unpolished black rice was higher than that of mead made without unpolished black rice. The mead made with Chinese milk vetch honey contained higher amounts of anthocyanin, and was acceptable according to the results of organoleptic testing.
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