Rice wine brewing with sprouting rice and barley malt

Abstract

Though alcoholic beverages are widely made with barley malt in Western countries, as well as in Asiatic countries today, alcoholic beverages are rarely made with sprouting rice. Rice wines were obtained from cooked nonglutinous rice using sprouting rice and barley malt as saccharifying agents with compressed baker's yeast and Kyokai no. 9 yeast, and a comparative study was conducted of the resulting rice wines. The saccharifying activity of barley malt was higher than that of sprouting rice. The amounts of ethyl alcohol, volatile aromatic components, and reducing sugars in the rice wine made with barley malt were higher than those in the wine made with sprouting rice. The rice wine made with barley malt was faintly brownish in color and had heavy, complicated and vulgar characteristics. By contrast, sprouting rice wine was colorless and had light, simple and refined characteristics in terms of both aroma and taste. Sprouting rice wine made with Kyokai no. 9 yeast contained about 8% ethanol with an acidity of around 4.1. Sprouting rice was found to be applicable as a saccharifying agent for ethanol fermentation, as is barley malt. The quality of the sprouting rice wine was further improved through the use of Kyokai no. 9 yeast.