Rice wine product Information:
Alcohol Content
The alcohol content of the rice wine ranges from 18% to 25%. This is higher than that of wine and beer.
Shelf Life
The shelf life of the standard rice wine is 2 to 5 days, depending on the mode of preparation. However, commercialized rice wine products that undergo pasteurization have a longer shelf-life of 6 to 12 months.
The alcohol content of the rice wine ranges from 18% to 25%. This is higher than that of wine and beer.
Shelf Life
The shelf life of the standard rice wine is 2 to 5 days, depending on the mode of preparation. However, commercialized rice wine products that undergo pasteurization have a longer shelf-life of 6 to 12 months.
The Art of Filipino Rice Wine Making
RICE WINE, which is produced from rice, has an 18 to 25% alcohol content. This is relatively higher than wine and beer which normally has 10 to 20% and 3 to 8%, respectively. It is produced from a fermentation process of grapes and other fruits. The fermentation process converts starch to sugar, and eventually converts the sugar to alcohol. The end product is your rice wine, which is then ready for consumption.
The RED WINE FROM RICE is made using colored or pigmented rice, such as the black or the red rice variety.(SCIENCE ALERT: Anthocyanins, which are responsible for the red color of the rice, are antioxidants that help in the protection of the body cells from toxins which cause cancer and cardiovascular diseases. Anthocyanins are members of the flavonoid group of compounds, which have been shown to be capable of providing protection from DNA cleavage (thus potentially protecting against mutations), altering the development of symptoms of hormone-dependent diseases through their estrogenic activity, regulating immune responses, and having anti-inflammatory activity, among other potential health benefits.)
MAIN INGREDIENTS :
-waxy or glutinous rice (colored or white)
*ideally, the round and short grains of glutionous rice
-starter culture locally known as 'bubod'
*approximately 10 grams of bubod is needed for 1 kilogram of rice
*made from rice flour, ginger extract, and old 'bubod'
(SCIENCE ALERT: The starter culture contains microorganisms which convert starch to sugar, and then sugar to alcohol in chemical process called saccharification and fermentation, respectively. Saccharification involves the breakdown of starch by enzymes called amylases into individual sugar (glucose) molecules. The glucose is then broken down through normal metabolic pathways into pyruvic acid. The fermentation process involves conversion of pyruvic acid to a variety of end-products, depending on the fermentative organism used. The fermentation involved in wine production usually uses yeast and gives ethanol or ethyl alcohol and a gaseous by-product such as carbon dioxide, thus making the wine what it is.)
TRADITIONAL RICE WINE MAKING PROCEDURE USED BY THE NATIVES OF CORDILLERA:
-starts from milling of rice traditionally using large mortar and pestle
-the rice is then roasted (for the aroma and color), then boiled and drained
-yeast is then added to ferment the rice
-upon cooking the glutinous rice, it is set aside for approximately 3 days.
(SCIENCE ALERT: This process is done inside a closed vessel to get through anaerobic fermentation, which is the process described above. It is called anaerobic because it occurs in the absence of oxygen (as opposed to aerobic conditions in which oxygen is present) and, though less efficient at energy production than aerobic respiration, is performed by the organisms if necessary. However, oxygen exposure is necessary in the early stages of fermentation by yeast, which is used for making wines and beers.)
-two to three days after, the cooked rice is transferred to a clay jar and usually left behind for approximately one week of fermentation.
*Based on studies, it is best to ferment rice for about two weeks.
References:
eHow. How to make rice wine. Retrieved from http://www.ehow.com/how_2059791_make-rice-wine.html
HubPages Inc. (01 May 2012)Tapuy - filipino rice wine: how to make. Retrieved from http://hubpages.com/hub/tapuy-filipino-rice-wine-how-to-make
Lila, M. A. (2004). Anthocyanins and Human Health: An In Vitro Investigative Approach. J Biomed Biotechnol(5):306-313 Philippine Rice Research Institute. Retrieved from http://www.philrice.gov.ph/
Verzola, J. and Dacpano, B. Making of tapuy (rice wine). Nordis Gallery. Retrieved from http://galleries.nordis.net/main.php?g2_itemId=249
The RED WINE FROM RICE is made using colored or pigmented rice, such as the black or the red rice variety.(SCIENCE ALERT: Anthocyanins, which are responsible for the red color of the rice, are antioxidants that help in the protection of the body cells from toxins which cause cancer and cardiovascular diseases. Anthocyanins are members of the flavonoid group of compounds, which have been shown to be capable of providing protection from DNA cleavage (thus potentially protecting against mutations), altering the development of symptoms of hormone-dependent diseases through their estrogenic activity, regulating immune responses, and having anti-inflammatory activity, among other potential health benefits.)
MAIN INGREDIENTS :
-waxy or glutinous rice (colored or white)
*ideally, the round and short grains of glutionous rice
-starter culture locally known as 'bubod'
*approximately 10 grams of bubod is needed for 1 kilogram of rice
*made from rice flour, ginger extract, and old 'bubod'
(SCIENCE ALERT: The starter culture contains microorganisms which convert starch to sugar, and then sugar to alcohol in chemical process called saccharification and fermentation, respectively. Saccharification involves the breakdown of starch by enzymes called amylases into individual sugar (glucose) molecules. The glucose is then broken down through normal metabolic pathways into pyruvic acid. The fermentation process involves conversion of pyruvic acid to a variety of end-products, depending on the fermentative organism used. The fermentation involved in wine production usually uses yeast and gives ethanol or ethyl alcohol and a gaseous by-product such as carbon dioxide, thus making the wine what it is.)
TRADITIONAL RICE WINE MAKING PROCEDURE USED BY THE NATIVES OF CORDILLERA:
-starts from milling of rice traditionally using large mortar and pestle
-the rice is then roasted (for the aroma and color), then boiled and drained
-yeast is then added to ferment the rice
-upon cooking the glutinous rice, it is set aside for approximately 3 days.
(SCIENCE ALERT: This process is done inside a closed vessel to get through anaerobic fermentation, which is the process described above. It is called anaerobic because it occurs in the absence of oxygen (as opposed to aerobic conditions in which oxygen is present) and, though less efficient at energy production than aerobic respiration, is performed by the organisms if necessary. However, oxygen exposure is necessary in the early stages of fermentation by yeast, which is used for making wines and beers.)
-two to three days after, the cooked rice is transferred to a clay jar and usually left behind for approximately one week of fermentation.
*Based on studies, it is best to ferment rice for about two weeks.
References:
eHow. How to make rice wine. Retrieved from http://www.ehow.com/how_2059791_make-rice-wine.html
HubPages Inc. (01 May 2012)Tapuy - filipino rice wine: how to make. Retrieved from http://hubpages.com/hub/tapuy-filipino-rice-wine-how-to-make
Lila, M. A. (2004). Anthocyanins and Human Health: An In Vitro Investigative Approach. J Biomed Biotechnol(5):306-313 Philippine Rice Research Institute. Retrieved from http://www.philrice.gov.ph/
Verzola, J. and Dacpano, B. Making of tapuy (rice wine). Nordis Gallery. Retrieved from http://galleries.nordis.net/main.php?g2_itemId=249