The Study of Fermentation and the Effect of the Pasteurization on Chemical Compositions and Microbial Quality of Rice Wine Brewed from Black Sticky Rice
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Abstract
Black rice wine (BRW) is a product that has a similar color to rosé wine due to the containing of anthocyanins. The brewing of BRW likely uses potassium metabisulfite (KMS) for disinfectant agent. However, this process has disadvantage for consumers who have sulfur allergy. Therefore, this research studied the application of the pasteurization instead of the using of KMS for fermentation cessation. The BRW samples were analyzed for the chemical compositions and microbial quality. The BRW brewing was started at the saccharification using Aspergillus oryzae ATCC 22787 at 30°C for 2 days, and then followed by the fermentation using Saccharomyces cerevisiae NCYC 478 at 25°C for 6 days. The BRW was pasteurized at 70°C for 15 min. After that, they were analyzed for chemical compositions. The results showed that volatile organic acids (propionic acid and acetic acid), maltose and cyanidin 3-glucoside in pasteurized BRW were significantly decreased (p<0.05) comparing to non-pasteurization BWR. However, glucose was increased and the alcohol in pasteurized BRW was not significantly different (p≥0.05) with non-pasteurization BRW. Furthermore, the study of microbial quality showed that the pasteurization stopped the growth of microorganisms in BRW.
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