Marc Eli Dellomes (March 2009)
Philippine Science High School Western Visayas Campus – Department of Science and Technology (DOST-PSHS WVC), Brgy. Bito-on, Jaro, Iloilo City 5000, Philippines
ABSTRACT
The quality of rice wine in the Philippines has never been consistent. Several varieties of rice are being used make rice wine and rice wines differ in each locality. The quality of the final product lies on the varieties and organisms used in fermenting the substrate. Therefore, there is a need for consistent and good quality rice variety as the substrate in the fermentation of rice to produced a consistent and good quality rice wine. The study aims to pinpoint what is the better variety to be used and to tell if other existing varieties are better than the varieties previously being used and to produce rice wine using new varieties of rice. The result of this study will provide information on the chemical properties of the newly used varieties and tell whether the people like it or not. It will also provide basic information on what rice variety will produce a good quality rice wine. In addition, the result will also provide basic information that can be used for further studies in the standardization of the starter culture. A good rice variety that will produce a high yield and good quality wine will benefit both the manufacturers and the consumers of rice wine.
Three rice varieties were cooked and fermented with Saccharomyces cerevisiae and were fermented for 2 months. The rice varieties used in making rice wine are namely, Malagkit sungsog, Black Rice-Negro and PSB RC-15. Physio-chemical properties of rice wine were measured in terms of pH, alcohol content and total soluble solids.
The mean pH for Black Rice-Negro was 4.38±0.11547, Malagkit sungsong was 4.24±0.011547, PSB RC-15 was 4.34±0.015275. The mean alcohol content Black Rice-Negro was 3.46±0.000577, Malagkit sungsong was 13.56±0.006658, PSB RC-15 was 7.56±0.002887.
Turkey’s pairwise comparisons shows that the pH of Black Rice-Negro differs significantly with the alcohol content of PSB RC-15 and Malagkit sungsong. Turkey’s pairwise comparisons shows that the pH of Black Rice-Negro differs significantly with the pH of PSB RC-15 and Malagkit sungsong.
This will provide information on the chemical properties of the newly used varieties. It will also provide basic information on what rice variety will produce a good quality rice wine. In addition, it will also provide basic information that can be used for further studies in the standardization of the starter culture. A good rice variety that will produce a high yield and good quality wine will benefit both the manufacturers and the consumers of rice wine.