The Study of Chemical Properties and Sensory Test of Sato (Glutinous Rice Wine)

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Prapaparn Sirikhansaeng
Wanwisa Ngamtavee
Panicha Boonkomol


The research objective aimed to examine chemical properties by using a sensory test on rice wine from Glutinous rice RD.6, Nang Nual glutinous rice, Leum Pua glutinous rice by using 10 grams of Look-pang (dried yeast) with three kilograms of rice added to 1.50 liters of water for each kilogram of rice. After seven days, the total soluble solid was between 2.00-28.30 °Brix. The alcohol content ranged from 0.85 to 7.90% (v/v), reducing sugar was between 0.19±0.03 to 1.79±0.16 g/l, total sugar ranged from 0.06±0.01 to 1.65±0.01 g/l, and total acidity ranged from 1.50 ± 0.00 to 11.50 ± 0.57 g/l. Antioxidant activities were DPPH radical scavenging activity of rice wine from Glutinous rice RD.6, Nang Nual glutinous rice and Leum Pua glutinous rice between 23.98±5.48 to 39.68±1.23, 61.99±2.17 to 87.51±0.28 and 59.92±4.91 to 88.58±0.10%, respectively. The average scores for sensory evaluations and overall preference of rice wine from Glutinous rice RD.6, Nang Nual glutinous rice and Leum Pua glutinous rice was 6.27±4.86, 6.17±4.25 and 7.80±4.84, respectively. The overall preference of rice wine samples was not significantly different at the 95% reliability level (p<0.05).

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Sirikhansaeng, P., Ngamtavee, W. ., & Boonkomol, P. . (2022). The Study of Chemical Properties and Sensory Test of Sato (Glutinous Rice Wine). Rajamangala University of Technology Tawan-Ok Research Journal, 2565(2), 9–18. Retrieved from
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Author Biographies

Prapaparn Sirikhansaeng, Buriram Rajabhat University

Biology Program, Faculty of Science, 

Wanwisa Ngamtavee, Buriram Rajabhat University

Biology Program, Faculty of Science,

Panicha Boonkomol, Buriram Rajabhat University

Biology Program, Faculty of Science, 


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