Ethanol fermentation of aromatic red rice without cooking, studies on red rice wine brewing (part 1)

Abstract

Using aromatic red rice ( Oryza sativa var. Indica, Tapol), which contained anthocyanin pigments, as a raw material, fermentation without cooking was done at pH 3.5 and 30°C to produce a novel type of alcoholic beverage designated as aromatic red rice wine. The final ethanol concentration achieved during fermentation was 9.3% by volume. Aromatic red rice wine was rich in a fruity aroma and had a characteristic sour taste by gas chromatographic analysis and organoleptic test. Fermentation without cooking was effective for conservation of the red pigment and aroma components of aromatic red rice. The uncooked ethanol fermentation of aromatic red rice in this work has been proven by experiment to be suitable for economical production of a novel type of rosé-wine-like alcoholic beverage.