Abstract
Rice wine was fermented with Saccharomyces sake and was matured using gamma irradiation (after fermentation) as an accelerated physical maturation method. Tests were conducted on the accelerated matured rice wine for appearance, titratable acidity, presence of gamma irradiation residues, alcohol content, gas chromatographic measurements and sensory evaluation. The relationship of the content levels of titratable acidity, alcohol, ester, volatile acids, and aldehyde to sensory evaluations was also studied, as well as the time of maturation. Results showed that the gamma irradiation, in a suitable dosage, appeared to be a suitable method for improving some rice wine defects and producing a higher taste quality in the rice wine, without the presence of irradiation residues. However, difficulties arose concerning public fears that gamma irradiation residues may remain in the rice wine.
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