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Optimisation of fermentation process for production of black rice wine and evaluation of its phenolic and volatile compounds
Author(s) -
Jha Pankaj,
Das Arup Jyoti,
Deka Sankar Chandra
Publication year - 2018
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/jib.504
Subject(s) - wine , fermentation , brewing , central composite design , chemistry , response surface methodology , yield (engineering) , food science , ethanol , quadratic model , bottle , ethanol fermentation , alcohol , furfural , pulp and paper industry , organic chemistry , chromatography , materials science , catalysis , engineering , metallurgy , composite material
A statistical model was developed to describe the fermentation process using Saccharomyces cerevisiae ATCC 9763 in the production of black rice (cv. Poireton) wine from Manipur, India. Fermentation process parameters were optimised by response surface methodology and experiments were conducted according to a three‐level and three‐variable central composite rotatable design. The combination of pH, temperature and time was the most promising for achieving a high ethanol yield. With the use of the developed quadratic model equation, alcohol production (11.1%, v/v) was obtained in a batch fermentation process at the optimum operating condition of pH (6.96), temperature (26.2°C) and incubation time (74 h). GC–MS analysis of the wine revealed volatile aromatic compounds, namely 1‐methyl‐2‐pyrrolidine ethanol, propionic acid, 3‐mercapto and ethyl ester. © 2018 The Institute of Brewing & Distilling