Application of Yeast Strain Saccharomyces cerevisiae to Produce Wine by Using Rice and Pineapple as Raw Material
Keywords:
Yeast, Saccharomyces cerevisiae, Alcoholic beverages, Glutinous rice, PineappleAbstract
The purpose of this research was to produce fruit-flavored fermented glutinous rice wine by using yeast S. cerevisiae with rice and pineapple as raw materials for fermentation. Kiaw-ngu glutinous rice variety and pineapple were prepared as the mixture solutions with different ratios (rice : pineapple) as 100%–20% (v/v). Total 9 formulas of experiment were established for 7 days under anaerobic condition, and measured the characteristics of fermentative solutions in each day. The fermentation exhibited initial pH in acid ranges (4.50–4.70) and high total solid (15.0-21.9 °Brix). Alcohol value, clarity, and yeast population have gradually increased since 2 days of fermentation, whereas, pH and total solid had continuously decreased until 7 days. Especially, the mixture solution of ratio 80:20 exhibited the highest percentage of alcohol value as 9.77%, including, population of S. cerevisiae did not decline with average values as 7.51 log cfu/ml. On the other hand, pH, and total solid value have continuously decreased until 7 days of fermentation.
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