The Production of Red Wine from Black Jasmine Rice

Wachira Singkong

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 oBrix. The mixture was 10 days fermented with Saccharomyces cerevisiae yeast before conducting aging at 0-4 oC 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 oBrix 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 oBrix 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.

Keywords


red wine; anthocyanin; antioxidant activity; phenolic compounds; fermentation

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DOI: http://dx.doi.org/10.5539/jfr.v4n6p69

Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)

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