Standardization of Starter

Culture for Rice Wine (Tapuy)

Processing

Erlinda I. Dizon1, Olivia M. Del Rosario1, Marissa V. Romero2, Evelyn H. Bandonill2

and Amelia V. Morales2

1Professor and University Researcher 2, respectively, Food Science Cluster, College of Agriculture, University of the Philippines Los Baños, College, Laguna, 4031, Philippines

2Supervising Science Research Specialist, Senior Science Research Specialist and Science Research Specialist I, respectively, Rice Chemistry and Food Science Division, Philippine Rice Research Institute, Maligaya, Science City of Munoz, Nueva Ecija, 3119, Philippines

Objectives:

Main:

To develop instant starter culture for rice wine (tapuy) processing.

Specific:

1. Isolate and identify useful microorganisms for starter culture production;

2. Evaluate the saccharifiying ability and alcohol production of the isolated strains;

Objectives:

3. Develop a starter culture and determine

its storage stability; and

4. Evaluate the quality of rice wine

produced by the developed starter culture

Significant Accomplishments

The study revealed presence of

Rhizopus oryzae, Mucor piriformis

and Mucor racemosus, for molds;

Saccharomycopsis fibuligera and

three (3) Saccharomyces cerevisiae,

for yeasts; and Lactobacillus

plantarum, for lactic acid bacteria

(LAB)

Microbial strains isolated from

bubod

M. piriformis R. oryzae 1

M. racemosus

R. oryzae 1

R. oryzae 2

Saccharomycopsis fibuligera S. cerevisiae L. plantarum

Molds

Yeasts

Comparison of the total and reducing sugars

(%d.b.) of binuburan using selected strains as

inoculants

Strain Total Sugar

(%)

Reducing

Sugar (%)

Moisture

Content (%)

S. fibuligera 29.27 16.11 67.90

M. piriformis 15.43 10.05 67.15

R. oryzae 1 19.56 17.66 70.45

M.

racemosus

6.83 6.00 70.90

R. oryzae 2 43.56 36.61 71.30

A. oryzae

(control)

35.20 23.57 64.10

Chemical composition of rice wine using

pure culture of isolated yeasts

Yeast

Code

Yield

(%)

pH TSS

(°Brix)

RS

(%)

TS

(%)

Alcohol

(%)

Y-1 142.80 4.00 4.90 0.15 0.25 14.00

Y-3 130.00 4.10 4.90 0.14 0.26 14.00

Y-4 128.00 4.00 5.00 0.15 0.27 13.00

Y1 - S. cerevisiae (isolated from bubod)

Y-3 - S. cerevisiae (isolated from bubod)

Y-4 - Sake yeast

Mixed cultures of isolated cultures were used for

saccharification

Established processing conditions

for bubod preparation.

Parameter Processing Conditions

Heating of ground rice

Volume of water

Inoculum

♦60ºC, 24 hours

♦300 ml distilled water/

500g ground rice

♦2 slants each strain/

500g ground rice

Parameter Processing Conditions

Drying of bubod

Packaging and

storage

♦1st day -- ART for 24 h

2nd day -- 37ºC for 24 h

3rd day -- ART for 24 h

4th day --37ºC for 24 h

♦Cool at ART, pack in

PE plastic bag or

clean bottle,

seal/cover and store at

4-8ºC

Bubod : Thickness – 7.0mm

Diameter – 41mm

Moisture Content : 11.0 -13.0%

Instant starter cultures for rice

wine processing

Local Bubod Freeze-dried

starter cultures

Developed

starter culture

Appearance of binuburan after 3 days

fermentation

Freeze-

dried

(mixed)

Bubod

(mixed)

Freeze-

dried

A. oryzae

Fermenting Rice Wine Using

Different starter Cultures

Freeze-dried Bubod A. oryzae

Harvested Rice wine from

different treatments

Freeze-dried Bubod A. oryzae

Percentage wine recovery

Starter

culture

Lees

(%)

Vol of

wine

(L)

Weight of: Raw Cooked

rice rice

(kg) (kg)

Recovery (%)

Based on:

Raw Cooked

rice rice

Freeze

-dried

400 5.115 1.55 3.15 330.00 162.00

Bubod 450 5.120 1.55 3.15 330.32 162.50

A.

oryzae

650 4.280 1.55 3.15 276.13 139.50

Sensory evaluation

♦ Among the three treatments, wine from bubod

had the highest score for overall acceptability,

typical wine flavor and smoothness attributes.

♦Meanwhile, wine inoculated with A. oryzae had

the highest score for clarity and aroma.

♦ Results suggest the need for refinement

(activated C filtration process & aging) prior to

bottling to improve the quality of the wine

produced from laboratory-prepared starter

cultures.

Summary and Conclusion:

♦ Identified microorganisms from Bubod, include:Rhizopus oryzae, Mucor piriformis and Mucor racemosus, for molds; Saccharomycopsis fibuligera and three (3) Saccharomyces cerevisiae, for yeasts; and Lactobacillus plantarum, for lactic acid bacteria (LAB);

♦ For starch saccharification:

Rhizopus oryzae and S. fibuligera

For alcohol fermentation:

Saccharomyces cerevisiae

Summary and Conclusion:

♦ Processing conditions and stability of instant starter culture production for rice wine processing are established;

♦ Multi-parallel method of rice wine fermentation gives high percentage wine recovery compared to traditional method;

♦ Aging and refinement process is needed to further improve the sensory attributes of the resulting wine prior to bottling

Thank You for Listening