Chemical and Sensory Characterization of Rice Wine (Sato) from Colored Glutinous Rice

Abstract

A study was conducted to investigate the effect of rice variety and fermentation method on rice wine quality. Four colored rice varieties, were used to study the physicochemical and sensory qualities of Sato quality. Sato prepared from local colored rice variety had higher alcohol content (12.16-14.61%v/v) using the traditional fermentation method. Sato (T4) from black rice was found to have high overall acceptance (7.93). The findings of this study indicate that Sato contains natural bioactive compounds that could function as antioxidants The results of the DPPH assays show that antioxidant property could be attributed to the hydrogen-donating capacity of such compounds. This study was able to establish the functionality of  Sato as a healthy beverage.