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