The Experts below are selected from a list of 5679 Experts worldwide ranked by ideXlab platform
Seinosuke Ueda - One of the best experts on this subject based on the ideXlab platform.
-
Rice Wine brewing with sprouting Rice and barley malt
Journal of Fermentation and Bioengineering, 1993Co-Authors: Yuji Teramoto, Shoji Kayashima, Kaoru Okamoto, Seinosuke UedaAbstract:Abstract Though alcoholic beverages are widely made with barley malt in Western countries, as well as in Asiatic countries today, alcoholic beverages are rarely made with sprouting Rice. Rice Wines were obtained from cooked nonglutinous Rice using sprouting Rice and barley malt as saccharifying agents with compressed baker's yeast and Kyokai no. 9 yeast, and a comparative study was conducted of the resulting Rice Wines. The saccharifying activity of barley malt was higher than that of sprouting Rice. The amounts of ethyl alcohol, volatile aromatic components, and reducing sugars in the Rice Wine made with barley malt were higher than those in the Wine made with sprouting Rice. The Rice Wine made with barley malt was faintly brownish in color and had heavy, complicated and vulgar characteristics. By contrast, sprouting Rice Wine was colorless and had light, simple and refined characteristics in terms of both aroma and taste. Sprouting Rice Wine made with Kyokai no. 9 yeast contained about 8% ethanol with an acidity of around 4.1. Sprouting Rice was found to be applicable as a saccharifying agent for ethanol fermentation, as is barley malt. The quality of the sprouting Rice Wine was further improved through the use of Kyokai no. 9 yeast.
-
Production and characteristics of sprouting Rice Wine
Journal of Fermentation and Bioengineering, 1992Co-Authors: Seinosuke Ueda, Yuji Teramoto, Riichiro Ohba, Shoji KayashimaAbstract:Rice grain (Oryza sativa var. Japonica, Reiho) was soaked in running water overnight and incubated at 25°C for 7–8 d to prepare sprouting Rice. A novel and/or ancient alcoholic beverage designated as sprouting Rice Wine was properly made from various starchy materials using sprouting Rice powder as a saccharifying agent. Sprouting Rice Wine containing 9–15% (v/v) ethanol had a characteristic aroma just like Japanese sake and a rather sour taste as judged by organoleptic testing. The Rice Wine was colorless or faintly yellow and the acidity was around 5.0. Larger amounts of volatile compounds such as higher alcohols and esters were found to be contained in the Rice Wine by gas chromatographic analysis. As the starchy materials fed to the initial mash were increased, the amounts of ethanol and dextrin contained in the Rice Wine also increased, and the quality of the Rice Wine was improved. Though the origin of ancient Japanese sake is still unclear and the evidence for the production of sprouting Rice Wine in ancient times is insufficient, the legendary and mysterious alcoholic beverage of antiquity made with sprouting Rice was reproduced.
-
Application of aromatic red Rice bran to Rice Wine brewing: Studies on red Rice Wine brewing (Part 2)
Journal of Fermentation and Bioengineering, 1991Co-Authors: Tatsuro Ueki, Yuji Teramoto, Riichiro Ohba, Seinosuke Ueda, Kiyoshi YoshizawaAbstract:Rice Wines were made from various kinds of Rice and/or Rice brans. The aromatic red Rice Wine made from unpolished aromatic red Rice (Oryza sativa var. Indica, Tapol), having a Wine-like fruity aroma and sour taste, showed the highest quality, while Rice Wine made from polished aromatic red Rice showed a lower quality in an organoleptic test and gas chromatographic analysis. Rice Wines made from the bran of aromatic red Rice and red Rice, the waste product of the polishing process in Sekihan cooking, contained 2.5 times greater amounts of higher alcohols and 3.5-5.0 times greater amounts of volatile esters than Rice Wines made from the bran of glutinous and nonglutinous Rices. Thus, the bran fraction of aromatic red Rice was essential for the formation of a ruby color and fruity aroma. Various amounts of aromatic red Rice bran were mixed with polished aromatic red Rice and also applied to Rice Wine brewing. Rice Wine made from 10 g of bran and 21 g of polished aromatic red Rice showed the best quality according to the organoleptic test and gas chromatographic analysis. The optimal ratio of bran to polished Rice as a raw material for Rice Wine brewing was almost equal to that of native unpolished Rice. Aromatic red Rice bran was further mixed with polished glutinous Rice or nonglutinous Rice and applied to Rice Wine brewing. The resulting Rice Wines had the characteristic ruby color and fruity aroma, just the same as the aromatic red Rice Wine made from native unpolished aromatic red Rice. Thus, not only native unpolished aromatic red Rice, but also its bran, could be applied directly and economically to Rice Wine brewing without the need for any complicated process. © 1991.
-
Improvement of the quality of aromatic red Rice Wine
Journal of Fermentation and Bioengineering, 1991Co-Authors: Seinosuke Ueda, Tatsuro Ueki, Yuji Teramoto, Riichiro Ohba, Noriaki Saigusa, Kiyoshi YoshizawaAbstract:Abstract The aromatic red Rice Wine produced economically by uncooked ethanol fermentation of aromatic red Rice (Oryza sativa var. Indica, Tapol) using a glucoamylase preparation AN-2 (produced by Aspergillus niger) contained a larger amount of aromatic components such as isobutyl alcohol and ethyl acetate than Rice Wine made from a mixture of glucose and aromatic red Rice without glucoamylase AN-2. The red color of Rice Wine made from aromatic red Rice using glucoamylase AN-2, however, was not as brilliant as that of Rice Wine produced without glucoamylase AN-2. Spectrophotometric analysis revealed that the specific absorbance at 530 nm of the aromatic red Rice pigment was drastically decreased in the Rice Wine produced with glucoamylase AN-2. The red pigment of the aromatic red Rice Wine was partially decolorized enzymatically with the liberation of glucose by the action of β-glucosidase contained in the glucoamylase AN-2. Sumizyme (a glucoamylase produced by Rhizopus sp.) containing a lower amount of β-glucosidase, however, did not decolorize the characteristic red color of aromatic red Rice Wine. The aromatic red Rice Wine made with Kyokai no. 9 yeast was judged to have an excellent quality by organoleptic testing and was found to contain a 1.6 times higher amount of ethyl acetate by gas chromatographic analysis. Here, the brilliant red-colored, aroma fortified, Wine-like alcoholic beverage was newly developed with aromatic red Rice, Sumizyme glucoamylase, and Kyokai no. 9 yeast.
Kiyoshi Yoshizawa - One of the best experts on this subject based on the ideXlab platform.
-
Application of aromatic red Rice bran to Rice Wine brewing: Studies on red Rice Wine brewing (Part 2)
Journal of Fermentation and Bioengineering, 1991Co-Authors: Tatsuro Ueki, Yuji Teramoto, Riichiro Ohba, Seinosuke Ueda, Kiyoshi YoshizawaAbstract:Rice Wines were made from various kinds of Rice and/or Rice brans. The aromatic red Rice Wine made from unpolished aromatic red Rice (Oryza sativa var. Indica, Tapol), having a Wine-like fruity aroma and sour taste, showed the highest quality, while Rice Wine made from polished aromatic red Rice showed a lower quality in an organoleptic test and gas chromatographic analysis. Rice Wines made from the bran of aromatic red Rice and red Rice, the waste product of the polishing process in Sekihan cooking, contained 2.5 times greater amounts of higher alcohols and 3.5-5.0 times greater amounts of volatile esters than Rice Wines made from the bran of glutinous and nonglutinous Rices. Thus, the bran fraction of aromatic red Rice was essential for the formation of a ruby color and fruity aroma. Various amounts of aromatic red Rice bran were mixed with polished aromatic red Rice and also applied to Rice Wine brewing. Rice Wine made from 10 g of bran and 21 g of polished aromatic red Rice showed the best quality according to the organoleptic test and gas chromatographic analysis. The optimal ratio of bran to polished Rice as a raw material for Rice Wine brewing was almost equal to that of native unpolished Rice. Aromatic red Rice bran was further mixed with polished glutinous Rice or nonglutinous Rice and applied to Rice Wine brewing. The resulting Rice Wines had the characteristic ruby color and fruity aroma, just the same as the aromatic red Rice Wine made from native unpolished aromatic red Rice. Thus, not only native unpolished aromatic red Rice, but also its bran, could be applied directly and economically to Rice Wine brewing without the need for any complicated process. © 1991.
-
Improvement of the quality of aromatic red Rice Wine
Journal of Fermentation and Bioengineering, 1991Co-Authors: Seinosuke Ueda, Tatsuro Ueki, Yuji Teramoto, Riichiro Ohba, Noriaki Saigusa, Kiyoshi YoshizawaAbstract:Abstract The aromatic red Rice Wine produced economically by uncooked ethanol fermentation of aromatic red Rice (Oryza sativa var. Indica, Tapol) using a glucoamylase preparation AN-2 (produced by Aspergillus niger) contained a larger amount of aromatic components such as isobutyl alcohol and ethyl acetate than Rice Wine made from a mixture of glucose and aromatic red Rice without glucoamylase AN-2. The red color of Rice Wine made from aromatic red Rice using glucoamylase AN-2, however, was not as brilliant as that of Rice Wine produced without glucoamylase AN-2. Spectrophotometric analysis revealed that the specific absorbance at 530 nm of the aromatic red Rice pigment was drastically decreased in the Rice Wine produced with glucoamylase AN-2. The red pigment of the aromatic red Rice Wine was partially decolorized enzymatically with the liberation of glucose by the action of β-glucosidase contained in the glucoamylase AN-2. Sumizyme (a glucoamylase produced by Rhizopus sp.) containing a lower amount of β-glucosidase, however, did not decolorize the characteristic red color of aromatic red Rice Wine. The aromatic red Rice Wine made with Kyokai no. 9 yeast was judged to have an excellent quality by organoleptic testing and was found to contain a 1.6 times higher amount of ethyl acetate by gas chromatographic analysis. Here, the brilliant red-colored, aroma fortified, Wine-like alcoholic beverage was newly developed with aromatic red Rice, Sumizyme glucoamylase, and Kyokai no. 9 yeast.
Yuji Teramoto - One of the best experts on this subject based on the ideXlab platform.
-
Rice Wine brewing with sprouting Rice and barley malt
Journal of Fermentation and Bioengineering, 1993Co-Authors: Yuji Teramoto, Shoji Kayashima, Kaoru Okamoto, Seinosuke UedaAbstract:Abstract Though alcoholic beverages are widely made with barley malt in Western countries, as well as in Asiatic countries today, alcoholic beverages are rarely made with sprouting Rice. Rice Wines were obtained from cooked nonglutinous Rice using sprouting Rice and barley malt as saccharifying agents with compressed baker's yeast and Kyokai no. 9 yeast, and a comparative study was conducted of the resulting Rice Wines. The saccharifying activity of barley malt was higher than that of sprouting Rice. The amounts of ethyl alcohol, volatile aromatic components, and reducing sugars in the Rice Wine made with barley malt were higher than those in the Wine made with sprouting Rice. The Rice Wine made with barley malt was faintly brownish in color and had heavy, complicated and vulgar characteristics. By contrast, sprouting Rice Wine was colorless and had light, simple and refined characteristics in terms of both aroma and taste. Sprouting Rice Wine made with Kyokai no. 9 yeast contained about 8% ethanol with an acidity of around 4.1. Sprouting Rice was found to be applicable as a saccharifying agent for ethanol fermentation, as is barley malt. The quality of the sprouting Rice Wine was further improved through the use of Kyokai no. 9 yeast.
-
Production and characteristics of sprouting Rice Wine
Journal of Fermentation and Bioengineering, 1992Co-Authors: Seinosuke Ueda, Yuji Teramoto, Riichiro Ohba, Shoji KayashimaAbstract:Rice grain (Oryza sativa var. Japonica, Reiho) was soaked in running water overnight and incubated at 25°C for 7–8 d to prepare sprouting Rice. A novel and/or ancient alcoholic beverage designated as sprouting Rice Wine was properly made from various starchy materials using sprouting Rice powder as a saccharifying agent. Sprouting Rice Wine containing 9–15% (v/v) ethanol had a characteristic aroma just like Japanese sake and a rather sour taste as judged by organoleptic testing. The Rice Wine was colorless or faintly yellow and the acidity was around 5.0. Larger amounts of volatile compounds such as higher alcohols and esters were found to be contained in the Rice Wine by gas chromatographic analysis. As the starchy materials fed to the initial mash were increased, the amounts of ethanol and dextrin contained in the Rice Wine also increased, and the quality of the Rice Wine was improved. Though the origin of ancient Japanese sake is still unclear and the evidence for the production of sprouting Rice Wine in ancient times is insufficient, the legendary and mysterious alcoholic beverage of antiquity made with sprouting Rice was reproduced.
-
Application of aromatic red Rice bran to Rice Wine brewing: Studies on red Rice Wine brewing (Part 2)
Journal of Fermentation and Bioengineering, 1991Co-Authors: Tatsuro Ueki, Yuji Teramoto, Riichiro Ohba, Seinosuke Ueda, Kiyoshi YoshizawaAbstract:Rice Wines were made from various kinds of Rice and/or Rice brans. The aromatic red Rice Wine made from unpolished aromatic red Rice (Oryza sativa var. Indica, Tapol), having a Wine-like fruity aroma and sour taste, showed the highest quality, while Rice Wine made from polished aromatic red Rice showed a lower quality in an organoleptic test and gas chromatographic analysis. Rice Wines made from the bran of aromatic red Rice and red Rice, the waste product of the polishing process in Sekihan cooking, contained 2.5 times greater amounts of higher alcohols and 3.5-5.0 times greater amounts of volatile esters than Rice Wines made from the bran of glutinous and nonglutinous Rices. Thus, the bran fraction of aromatic red Rice was essential for the formation of a ruby color and fruity aroma. Various amounts of aromatic red Rice bran were mixed with polished aromatic red Rice and also applied to Rice Wine brewing. Rice Wine made from 10 g of bran and 21 g of polished aromatic red Rice showed the best quality according to the organoleptic test and gas chromatographic analysis. The optimal ratio of bran to polished Rice as a raw material for Rice Wine brewing was almost equal to that of native unpolished Rice. Aromatic red Rice bran was further mixed with polished glutinous Rice or nonglutinous Rice and applied to Rice Wine brewing. The resulting Rice Wines had the characteristic ruby color and fruity aroma, just the same as the aromatic red Rice Wine made from native unpolished aromatic red Rice. Thus, not only native unpolished aromatic red Rice, but also its bran, could be applied directly and economically to Rice Wine brewing without the need for any complicated process. © 1991.
-
Improvement of the quality of aromatic red Rice Wine
Journal of Fermentation and Bioengineering, 1991Co-Authors: Seinosuke Ueda, Tatsuro Ueki, Yuji Teramoto, Riichiro Ohba, Noriaki Saigusa, Kiyoshi YoshizawaAbstract:Abstract The aromatic red Rice Wine produced economically by uncooked ethanol fermentation of aromatic red Rice (Oryza sativa var. Indica, Tapol) using a glucoamylase preparation AN-2 (produced by Aspergillus niger) contained a larger amount of aromatic components such as isobutyl alcohol and ethyl acetate than Rice Wine made from a mixture of glucose and aromatic red Rice without glucoamylase AN-2. The red color of Rice Wine made from aromatic red Rice using glucoamylase AN-2, however, was not as brilliant as that of Rice Wine produced without glucoamylase AN-2. Spectrophotometric analysis revealed that the specific absorbance at 530 nm of the aromatic red Rice pigment was drastically decreased in the Rice Wine produced with glucoamylase AN-2. The red pigment of the aromatic red Rice Wine was partially decolorized enzymatically with the liberation of glucose by the action of β-glucosidase contained in the glucoamylase AN-2. Sumizyme (a glucoamylase produced by Rhizopus sp.) containing a lower amount of β-glucosidase, however, did not decolorize the characteristic red color of aromatic red Rice Wine. The aromatic red Rice Wine made with Kyokai no. 9 yeast was judged to have an excellent quality by organoleptic testing and was found to contain a 1.6 times higher amount of ethyl acetate by gas chromatographic analysis. Here, the brilliant red-colored, aroma fortified, Wine-like alcoholic beverage was newly developed with aromatic red Rice, Sumizyme glucoamylase, and Kyokai no. 9 yeast.
Wang Jian-guo - One of the best experts on this subject based on the ideXlab platform.
-
Research and development of honey Rice Wine
China Brewing, 2010Co-Authors: Wang Jian-guoAbstract:Bee honey,as an extremely effective natural product,has high nutritional and healthcare value.To take full advantage of honey which is extremely rich in nature,and to enhance the value and function of Chinese Rice Wine,a honey Rice Wine was researched and developed based on the Rice Wine produced by traditional fed-batch fermentation.
-
Diversified development of yellow Rice Wine industry
Jiangsu Condiment and Subsidiary Food, 2008Co-Authors: Wang Jian-guoAbstract:In order to develop our traditional yellow Rice Wine,the developing status of traditional yellow Rice Wine,new craft yellow Rice Wine,nutritional-and-functional yellow Rice Wine and new type yellow Rice Wine are introduced.It points out the following ideas:new craft yellow Rice Wine should be the leading product;the superior aged Wine with traditional technology should be used to promote the market pRice;nutritional-and-functional yellow Rice Wine should take part in the market competition to extend market range;low-alcohol and light-type yellow Rice Wine and unpasteurized-and-light-type yellow Rice Wine should be adopted to widen the market and improve the self-innovation competence of the enterprises.
-
Development and research on e-gum Rice Wine
China Brewing, 2008Co-Authors: Wang Jian-guoAbstract:Using e-gum as material,the production of e-gum Rice Wine was developed by adding the powder mixture of Chinese date,medlar,longan, dried tangerine peel and other plants into traditional Rice Wine during fermentation.The technology improved the nutritional,functional and natural of Rice Wine,except for the merit that the nutrients in Rice Wine is easy to be digested and absorbed.
-
Research and development for yacon fruit Rice Wine
China Brewing, 2008Co-Authors: Wang Jian-guoAbstract:Based on the traditional brewing technology of Jiaxing Rice Wine,the yacon fruit Rice Wine was produced using the yacon(Smallanthus Sonchifolius) and two kinds of Rice as the raw materials,in which the lin-fan Rice Wine starter,the koji and the complex enzymes were applied as the sacchariferous agents.The isomaltooligosaccharide was added into the broth after press and separation,and then the advanced brewing technology was introduced.Under the conditions,a novel yacon fruit Rice Wine was produced.
-
Discussion on the origin and evolution of Chinese Rice Wine
China Brewing, 2008Co-Authors: Wang Jian-guoAbstract:Rice Wine is a typical Chinese alcoholic beverage.The main factors caused the flavor formation of Chinese Rice Wine include natural ecological environment,raw and supplemental materials,saccharifying and fermenting starter,caramel color,enological process,enological equipment,and dietetic culture.The flavor formation of Rice Wine experienced four stages:(1) The original flavor of Rice Wine was appeared at the Neolithic Age;(2) The flavor of Rice Wine were formed after the inventions of caky starter and wheat block koji in Spring and Autumn Period,Warring States Period,and Qin and Han Dynasties;(3) The formative stage of Rice Wine was in Song and Qing Dynasties by boiling Wine,sealing clay and brewing;(4) The flavor of Rice Wine were improved,innovated and developed since 1949 by the development of scientific technology.
Riichiro Ohba - One of the best experts on this subject based on the ideXlab platform.
-
Production and characteristics of sprouting Rice Wine
Journal of Fermentation and Bioengineering, 1992Co-Authors: Seinosuke Ueda, Yuji Teramoto, Riichiro Ohba, Shoji KayashimaAbstract:Rice grain (Oryza sativa var. Japonica, Reiho) was soaked in running water overnight and incubated at 25°C for 7–8 d to prepare sprouting Rice. A novel and/or ancient alcoholic beverage designated as sprouting Rice Wine was properly made from various starchy materials using sprouting Rice powder as a saccharifying agent. Sprouting Rice Wine containing 9–15% (v/v) ethanol had a characteristic aroma just like Japanese sake and a rather sour taste as judged by organoleptic testing. The Rice Wine was colorless or faintly yellow and the acidity was around 5.0. Larger amounts of volatile compounds such as higher alcohols and esters were found to be contained in the Rice Wine by gas chromatographic analysis. As the starchy materials fed to the initial mash were increased, the amounts of ethanol and dextrin contained in the Rice Wine also increased, and the quality of the Rice Wine was improved. Though the origin of ancient Japanese sake is still unclear and the evidence for the production of sprouting Rice Wine in ancient times is insufficient, the legendary and mysterious alcoholic beverage of antiquity made with sprouting Rice was reproduced.
-
Application of aromatic red Rice bran to Rice Wine brewing: Studies on red Rice Wine brewing (Part 2)
Journal of Fermentation and Bioengineering, 1991Co-Authors: Tatsuro Ueki, Yuji Teramoto, Riichiro Ohba, Seinosuke Ueda, Kiyoshi YoshizawaAbstract:Rice Wines were made from various kinds of Rice and/or Rice brans. The aromatic red Rice Wine made from unpolished aromatic red Rice (Oryza sativa var. Indica, Tapol), having a Wine-like fruity aroma and sour taste, showed the highest quality, while Rice Wine made from polished aromatic red Rice showed a lower quality in an organoleptic test and gas chromatographic analysis. Rice Wines made from the bran of aromatic red Rice and red Rice, the waste product of the polishing process in Sekihan cooking, contained 2.5 times greater amounts of higher alcohols and 3.5-5.0 times greater amounts of volatile esters than Rice Wines made from the bran of glutinous and nonglutinous Rices. Thus, the bran fraction of aromatic red Rice was essential for the formation of a ruby color and fruity aroma. Various amounts of aromatic red Rice bran were mixed with polished aromatic red Rice and also applied to Rice Wine brewing. Rice Wine made from 10 g of bran and 21 g of polished aromatic red Rice showed the best quality according to the organoleptic test and gas chromatographic analysis. The optimal ratio of bran to polished Rice as a raw material for Rice Wine brewing was almost equal to that of native unpolished Rice. Aromatic red Rice bran was further mixed with polished glutinous Rice or nonglutinous Rice and applied to Rice Wine brewing. The resulting Rice Wines had the characteristic ruby color and fruity aroma, just the same as the aromatic red Rice Wine made from native unpolished aromatic red Rice. Thus, not only native unpolished aromatic red Rice, but also its bran, could be applied directly and economically to Rice Wine brewing without the need for any complicated process. © 1991.
-
Improvement of the quality of aromatic red Rice Wine
Journal of Fermentation and Bioengineering, 1991Co-Authors: Seinosuke Ueda, Tatsuro Ueki, Yuji Teramoto, Riichiro Ohba, Noriaki Saigusa, Kiyoshi YoshizawaAbstract:Abstract The aromatic red Rice Wine produced economically by uncooked ethanol fermentation of aromatic red Rice (Oryza sativa var. Indica, Tapol) using a glucoamylase preparation AN-2 (produced by Aspergillus niger) contained a larger amount of aromatic components such as isobutyl alcohol and ethyl acetate than Rice Wine made from a mixture of glucose and aromatic red Rice without glucoamylase AN-2. The red color of Rice Wine made from aromatic red Rice using glucoamylase AN-2, however, was not as brilliant as that of Rice Wine produced without glucoamylase AN-2. Spectrophotometric analysis revealed that the specific absorbance at 530 nm of the aromatic red Rice pigment was drastically decreased in the Rice Wine produced with glucoamylase AN-2. The red pigment of the aromatic red Rice Wine was partially decolorized enzymatically with the liberation of glucose by the action of β-glucosidase contained in the glucoamylase AN-2. Sumizyme (a glucoamylase produced by Rhizopus sp.) containing a lower amount of β-glucosidase, however, did not decolorize the characteristic red color of aromatic red Rice Wine. The aromatic red Rice Wine made with Kyokai no. 9 yeast was judged to have an excellent quality by organoleptic testing and was found to contain a 1.6 times higher amount of ethyl acetate by gas chromatographic analysis. Here, the brilliant red-colored, aroma fortified, Wine-like alcoholic beverage was newly developed with aromatic red Rice, Sumizyme glucoamylase, and Kyokai no. 9 yeast.
