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Fermentation Kinetics of Rice Syrup, with High Content of Dextrose Equivalent, by Saccharomyces cerevisiae and Characterization of Volatile Compounds from Wine
Author(s) -
Spinosa Wilma Aparecida,
dos Santos Júnior Vitório,
Galvan Diego,
Fiorio Jhonatan Luiz,
Gomez Raul Jorge Hernan Castro
Publication year - 2016
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12702
Subject(s) - wine , chemistry , fermentation , food science , acetaldehyde , hydrolysis , ethanol , flavor , alcohol , ethanol fermentation , fusel alcohol , malolactic fermentation , acetone , yield (engineering) , glycerol , ethyl acetate , fermentation in winemaking , organic chemistry , lactic acid , materials science , biology , bacteria , metallurgy , genetics
Rice wine was made from broken rice (by‐product of rice processing), which was hydrolyzed by amylolytic enzymes, producing syrup with high content of dextrose equivalent (51.04% DE). The must presented 164 g/L of glucose (15 ºBx) and pH of 2.67 was fermented for 22 h at 25C by Saccharomyces cerevisiae . Fermented alcoholic (rice wine) reached yield value of 74.94% ( Y 1 ), 91.71% ( Y 2 ) and productivity ( P p ) of 2.85 g/Lh in alcohol, with alcohol concentration of 62.8 g/L, 28.0 g/L of glucose, 2.5 °Bx and pH of 3.0. The kinetic parameters – Y p/s 27.75%, μ N 0.008 h −1 , gt 3.99 h, P N 0.13 logUFC/mLh – were determined. The wine contained a total of 11 volatile compounds identified by GC‐FID, 7 alcohols (methanol, ethanol, n ‐propanol, n ‐butanol, iso ‐amylic alcohols, iso ‐butanol and glycerol), 2 aldehydes (acetaldehyde and acetol), 1 ester (ethyl acetate) and 1 ketone (acetone). Practical Applications The product obtained showed potential features to be employed not only as alcoholic beverage, but also as a raw material in the production of other products such as vinegar, adding value to rice processing. Considering the production outlook and the amount of generated by‐product, it is a lower cost substrate for such application. The characterization of volatile flavor compounds might be made use not only for a better understanding of this new‐type product, but also for the further utilization in other wine or alcohol production.