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- Spinosa, Wilma Aparecida; dos Santos Júnior, Vitório; Galvan, Diego; Fiorio, Jhonatan Luiz; Gomez, Raul Jorge Hernan Castro
- Journal of food processing and preservation 2016 v.40 no.6 pp. 1199-1205
- rice syrup, etc ; 1-propanol; Saccharomyces cerevisiae; acetaldehyde; acetone; butanol; byproducts; enzymes; ethanol; ethyl acetate; fermentation; flavor compounds; gas chromatography; glucose; glycerol; methanol; pH; raw materials; rice; rice wines; vinegars; volatile compounds; Show all 22 Subjects
- ... Rice wine was made from broken rice (by‐product of rice processing), which was hydrolyzed by amylolytic enzymes, producing syrup with high content of dextrose equivalent (51.04% DE). The must presented 164 g/L of glucose (15 ºBx) and pH of 2.67 was fermented for 22 h at 25C by Saccharomyces cerevisiae. Fermented alcoholic (rice wine) reached yield value of 74.94% (Y₁), 91.71% (Y₂) and productivity ...