Unlike sake, mold was not used to saccharify the rice (amylolytic fermentation); the rice was probably prepared for fermentation by mastication or malting.
This study was designed to optimize the black rice bran fermentation conditions for the total anthocyanin (ACN) content, total antioxidant properties, and relative activity of β-glucosidase (BGS) by Saccharomyces cerevisiae.
Rice wine fermentation represents a unique environment for the evolution of the budding yeast, Saccharomyces cerevisiae.
The experiment which simulated Chinese rice wine fermentation process was implemented at various temperatures (18°C, 23°C, 28°C, and 33°C) in a scale-down level.
Our results depict interesting insights regarding the evolution of yeast during rice wine fermentation, and provided a valuable resource for genetic engineering to improve industrial wine-making strains.
Although it is proven that temperatures can affect the production of ethanol, glycerol, and organic acid, their optimal level in Chinese rice wine fermentation and how to accurately control their ratio through controlling temperatures are still not clear.
Consequently, developing a kinetic model to describe the effect of temperatures on ethanol, glycerol, and organic acid production during Chinese rice wine fermentation is needed and is currently in progress.
The results suggest that glucose should not be the main sugar used by Saccharomyces cerevisiae Su-25 and other microbial cells to produce ethanol and acids during Chinese rice wine fermentation.
As a result, ferulic acid, vanillin and vanillic acid, were detected in the rice koji fermentationed by A. luchuensis and also fermentated with yeast.
