Flavor characteristics of rice-grape wine with starch-hydrolyzing enzymes
- Authors
- Yong, Hwan-Ung; Lee, Tae-Soo; Kim, Jae-Sik; Baek, Hyung-Hee; Noh, Bong-Soo; Lee, Sung-Jun; Park, Jong-Tae; Shim, Jae-Hoon; Li, Dan; Hong, In-Hee; Dang Hai Dang Nguyen; Phuong Lan Tran; Thi Lan Huong Nguyen; Oktavina, Ershita Fitria; Kim, Jung-Wan; Kang, Hee-Kwon; Park, Kwan-Hwa
- Issue Date
- 8월-2013
- Publisher
- KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
- Keywords
- flavor; rice-grape wine; grape wine; starch hydrolyzing enzyme; aroma
- Citation
- FOOD SCIENCE AND BIOTECHNOLOGY, v.22, no.4, pp.937 - 943
- Indexed
- SCIE
SCOPUS
KCI
- Journal Title
- FOOD SCIENCE AND BIOTECHNOLOGY
- Volume
- 22
- Number
- 4
- Start Page
- 937
- End Page
- 943
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/102572
- DOI
- 10.1007/s10068-013-0167-9
- ISSN
- 1226-7708
- Abstract
- A brewing process for rice-grape wine, in which rice powder and grapes are concurrently fermented, was developed. Rice powder was mixed with alpha-glucosidase, glucose isomerase, and yeast, and then incubated for 2 days at 25A degrees C. Then a mixture of 'Muscat Baily A' and 'Campbe Early' grape must was added to the fermented mixture of rice and maintained at 4A degrees 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.
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Collections - Graduate School > Department of Biotechnology > 1. Journal Articles
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