Record Details

Studies on preparation of rice wine

KrishiKosh

View Archive Info
 
 
Field Value
 
Title Studies on preparation of rice wine
 
Creator Arun Kyalakond
 
Contributor Veena Savalgi
 
Subject Agricultural Microbiology
 
Description An experiment was conducted to study the preparation of wine using different rice
varieties viz., Intan, Navali, Doddiga, Amruth, Jaya, Abhilash, Bharati, Annapoorna, Jyothi
and Broken rice (Locally available). Three standard yeast strains viz., Saccharomyces
cerevisiae var. ellipsoideus CFTRI 101, Saccharomyces cerevisiae NCIM 3090,
Saccharomyces cerevisiae NCIM 3576 were used at different inoculum level to screen for
their suitability for wine preparation using different pre-treatment methods (acid, microbial
and enzymatic pre-treatments) to obtain maximum reducing sugars.
Among the different pre-treatment methods, enzymatic pre-treatment with Diastase a-
amylase was selected for hydrolysis in wine preparation as it showed the highest release of
reducing sugars. The chemical analysis of wine prepared with Saccharomyces cerevisiae var.
ellipsoideus CFTRI 101 @ 5 per cent inoculum level and organoleptic evaluation indicated
that Intan rice variety was superior over other rice varieties for wine preparation with 6.45
per cent of alcohol. Intan rice variety was further screened with Saccharomyces cerevisiae
var. ellipsoideus CFTRI 101, Saccharomyces cerevisiae NCIM 3090, Saccharomyces
cerevisiae NCIM 3576 at 1, 3 and 5 per cent inoculum level. Inoculum level at 5 per cent was
superior over 1 and 3 per cent. The alcohol content was 6.48, 6.38 and 6.44 per cent in
Saccharomyces cerevisiae var. ellipsoideus CFTRI 101, Saccharomyces cerevisiae NCIM
3090 and Saccharomyces cerevisiae NCIM 3576, respectively at 5 per cent inoculum level.
The chemical analysis and organoleptic evaluation showed that efficient wine can be
prepared using standard yeast strain Saccharomyces cerevisiae var. ellipsoideus CFTRI 101
@ 5 per cent inoculum level with 6.48 per cent of alcohol content.
 
Date 2016-10-17T10:35:57Z
2016-10-17T10:35:57Z
2005
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/80651
 
Format application/pdf