The Production of Red Wine from Black Jasmine Rice

Abstract

This research was conducted by employing local black jasmine rice grown in Kampaengphet, Thailand as raw material for red wine production. The author firstly studied black jasmine rice fundamental information, black jasmine starch and liquid starch. The 2 levels suitable proportions of black jasmine starch and clean water screened from 6 levels were 1:3 and 1:5 (w/w) prior to TSS adjustment to 20 and 25 <sup>o</sup>Brix. The mixture was 10 days fermented with <em>Saccharomyces cerevisiae</em> yeast before conducting aging at 0-4 <sup>o</sup>C for 8 weeks. It was found the alcohol content of red wine produced from black jasmine rice was 12% after 10 days of fermentation and TSS was depleted to 7.5-9.25 <sup>o</sup>Brix as pH which insignificantly reduced from 3.17-3.12 to 3.46-3.62. Antioxidant activity comparison between before and after fermentation of black jasmine wine indicated 85.14-89.06% and reduced to 80.26-86.54% respectively, due to the fermentation and aging process which reduced average 27-41% of anthocyanin even though total phenolic was average 10-54% increased. Proportion between black jasmine rice starch and clean water contained different TSS has significantly effected to wine’s sense quality at 95% of confidence level. Black jasmine rice wine produced from the black jasmine rice to clean water proportion of 1:5 with 25 <sup>o</sup>Brix TSS adjusted has obtained highest total hedonic score in the issues of color, clarity, sweetness, bitterness and significantly differed (P<0.05). All characteristics derived score were greater than 7 (moderate satisfied) except body characteristic.

Effect of fermentation parameters on physicochemical and sensory properties of Burans wine

“…The decrease in TSS during fermentation may be due to faster conversion of sugar into alcohol in addition to low levels of TSS (Burans must) in the beginning of the fermentation process. The decrease in TSS during fermentation was verified by Singkong [26] in black jasmine rice fermentation for the production of red wine. They observed a gradual decrease in TSS for all the treatments from 20-25ºBx to a range of 14-15.5ºBx.…”

Philippine rice wine (Tapuy) made from Ballatinao black rice and traditional starter culture (Bubod) showed high alcohol content, total phenolic content, and antioxidant activity

“…Lactic acid bacteria were also found in Tapuy which were made using the traditional starter culture (Bubod) (Sanchez, 1999), the same starter culture used in this study. The weakly acidic pH of Tapuy may also be attributed to the production of carbonic acids from the reaction of alcohol and CO 2 with water during fermentation (Singkong, 2015). The acidity, coupled with the presence of volatile compounds, affect the flavor quality and shelf life of rice wines (Lee et al, 2009).…”

“…Another common microorganism in starter cultures, including Bubod, are yeasts. The production of alcohol by the action of yeast on rice starch may also contribute to the amount of phenolic compounds in rice wine by improving phenolic extraction during fermentation (Singkong, 2015).…”

“…Compared to the local red rice and non-pigmented rice, Ballatinao black rice had the highest anthocyanin content, total phenolics, crude protein and crude fat (Romero et al, 2012). Black rice varieties generally have high anthocyanin content (Hou et al, 2013), and several countries in Asia are exploring this feature to produce rice wine with high antioxidant activities, including India, Japan, Korea, China, Thailand, and Cambodia (Chay et al, 2020;Jiang et al, 2020b;Kim et al, 2012;Moirangthem et al, 2020;Singkong, 2015;Takeshita et al, 2015). In the Philippines, Ballatinao black rice is already used in Tapuy making, but to our knowledge, no studies have been done describing the use of this black rice variety in Tapuy production.…”

Influence of Saccharomyces cerevisiae strains on fermentation of Monascus vinegar from rice pasta by-product

“…The time courses of viable counts of yeast and mould in Monascus wines fermented by S. cerevisiae TISTR 5169 (W5169), TISTR 5196 (W5196), and TISTR 5197 (W5197) are presented in Table 1. The numbers of yeast cells in all samples increased during the early stage of fermentation (0 -4 d), and then decreased significantly throughout fermentation (P ≤ 0.05) due to ethanol stress, thus impacting the cellular processes of yeast cells such as inhibition of transport systems of glucose and amino acids, and damage of their cell membrane (Silva et al, 2013;Singkong, 2015;Udom et al, 2019). Maximum counts of yeast (7.64 log CFU/mL) were obtained in sample W5169, followed by W5196 (7.24 log CFU/mL) and W5197 (7.21 log CFU/mL).…”