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ETHANOL FERMENTATION WITH SHOCHU DISTILLERY WASTE AND AROMATIC RED RICE BRAN
Author(s) -
Teramoto Yun,
Tatsumi Noriaki,
Ueda Seinosuke,
Shiota Shigeomi
Publication year - 1994
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1994.tb00807.x
Subject(s) - chemistry , bran , fermentation , food science , red rice , aroma , organic chemistry , raw material
Shochu distillery waste which had been exhausted by a vacuum‐distillation procedure at low temperature (35–40°C) was used for secondary ethanol fermentation with the bran of aromatic red rice ( Oryza sativa var. Indica, Tapol ). The filtrate of the fermented mash made from kome shochu distillery waste and aromatic red rice bran had a characteristic wine‐like red color, contained about 12% ethanol (v/v), and possessed a fine aroma that was fortified with the aromas of higher alcohols and volatile esters during secondary ethanol fermentation. A novel red alcoholic beverage was produced from the industrial by‐product of shochu ‐making, kome shochu distillery waste and a by‐product of Sekihan ‐cooking, aromatic red rice bran. The filtrate of the fermented mash had a characteristic absorbance at 530 nm. As the amounts of aromatic red rice bran in the mash were increased, the absorbance at 530 nm increased. Thus, a novel system utilizing shochu distillery waste, which is conventionally treated as wastewater, and aromatic red rice bran was established economically using a simple vacuum‐distillation and secondary ethanol‐fermentation procedure without the need for any complicated or expensive processes.