Fermentation profiling of rice wine produced by Aspergillus oryzae KSS2 and Rhizopus oryzae KJJ39 newly isolated from Korean fermentation starter

The objective of this study was to determine the fermentation characteristics of rice wine produced by koji inoculated with Aspergillus oryzae KSS2 and Rhizopus oryzae KJJ39 on moisturized wheat-bran and rice grain. We also compared rice wine samples produced in this study and three commercial Makgeolli. The alcohol content was about 12% higher in the rice wine samples fermented by wheat-bran koji than in the other samples. In all of the samples, the range of pH value was 3.8–4.6 and the total acid was below 0.5. The soluble solid content was highest in the rice wine sample prepared by the wheat-bran R. oryzae KJJ39 koji (15.5°Brix) and overall relatively higher in the samples with wheat-bran koji than rice koji. The content of reducing sugar was twofold higher in rice wine prepared by koji inoculated with R. oryzae KJJ39 than A. oryzae KSS2. The volatile acid content was higher in rice wine produced by the wheat-bran A. oryzae KSS2 koji than the others. In the analyses of five organic acids, A. oryzae KSS2 was found to produce more malic acid and fumaric acid while R. oryzae KJJ39 to do more citric acid, lactic acid and acetic acid. The rice wine sample prepared with the wheat-bran A. oryzae KSS2 koji contained much higher concentration of sucrose, maltose and amino acids. Comprehensively, the results of fermentation profiling suggest that both A. oryzae KSS2 and R. oryzae KJJ39 can be applied to the production of rice wine as a valuable fungal isolate for fermentation start.

FACTORS AFFECTING THE QUALITY OF WOOD APPLE LIQUOR (Limonia acidissima L.)

Wood apple (Limonia acidissima L.) is a fruit with a high nutrition content, which can protect the liver, resist pathogenic bacteria, heal wounds and prevent the development of tumors. Initial research was conducted to find out the appropriate pretreatment and alcohol concentration for the end product. The results showed that fresh wood apples were sufficiently ripe 2-3 days after harvesting, which were then washed, dried, individual apples were quartered and soaked in a glass jar containing Xuan Thanh wine (alc/vol = 40%) for 3 months. Thereafter, the wine sample exhibited a 19.8% alcohol concentration, 12.1° Brix, and had a total phenolic compound (TPC) of 2.016 mg GAE/L.

A smart method for the fast and low-cost removal of biogenic amines from beverages by means of iron oxide nanoparticles

Silica capped iron oxide nanoparticles are used to bind biogenic amines dissolved in a wine sample. The adduct formed by the capped paramagnetic nanoparticles and amines is separated by a weak magnetic field without affecting the wine taste.

Paper microfluidics for red wine tasting

A smartphone takes a digital image of the paper microfluidic chip, after a red wine sample filled the entire 8 channels (each pre-loaded with a different chemical dye). The PCA score plot shows good statistical difference among the 6 red wine samples, where PC1 corresponded to the sweetness and PC2 to the bodyness of a red wine. The PCA model was validated with an additional 4 red wine samples from a different manufacturer.