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Fermentation Characteristics of Rice-Grape Wine Fermented with Rice and Grape  

Bae, Sang-Dae (Department of Fermentation Biotechnology, Kyungpook National University)
Bae, Sang-Myun (Bae Sang Myun Brewery Institute Co., Ltd)
Kim, Jae-Sik (Department of Fermentation Biotechnology, Kyungpook National University)
Publication Information
Korean Journal of Food Science and Technology / v.36, no.4, 2004 , pp. 616-623 More about this Journal
Abstract
Fermentation characteristics of rice-grape wine with different mixing ratios of rice and grape, rice one vs. grape five (Exp.1), rice two vs. grape five (Exp.2), rice five vs. grape five (Exp.3), and rice five and grape two (Exp.4), were investigated. Final alcohol contents of Exp.4, Exp.3, Exp.2, and Exp.1 were 18.4, 16.0, 14.9, and 12.9%, respectively. Final alcohol content increased with increasing amount of rice. Acidity of four experiments ranged pH 3.4-3.92, and total acidity was 0.52-0.74%. Exp.4, Exp.3, Exp.2, and Exp.1 gave a values of 8.76, 12.77, 12.88, and 23.96, respectively. When different mixing methods were applied to Exp.1, the resulting final alcohol contents of Exp.6 (grape musts periodically added after rice fermentation), Exp.7 (rice and grape simultaneously added and fermented), and Exp.8 (rice added after grape must fermentation) were 2.3-3.2% Bower than that of Exp.1 (grape must added after rice fermentation), and total acidity was 0.72-0.74%. Sensory evaluation comparing conventional red wine and rice-grape wine of Exp.1 showed rice-grape wine was preferred in taste.
Keywords
rice-grape wine; acidity; mixing ratios; mixing methods; sensory evaluation;
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