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Rice wine.pptx
- 1. Rice wine A.Elilventhan UWU-EAG-17-015 Export Agriculture degree program (FPT) Fermented product in Raw Rice
- 2. • Introduction • Hypothesis • Objective • Material & methodology • Result & discussion • Cost of production • Packaging • Conclusion • References content
- 3. Introduction • Rice is the most important food crop in Asia. • Rice wine is an alcoholic beverage fermented from rice. • Most popular non distilled alcoholic drink • In the BC 1000, chines have invented the rice wine • Traditionally consumed in East Asia, southeast Asia & northeast India. • Rice wine made by the fermentation of rice starch that has been converted in to ethanol • Microbes - Saccharomyces cerevisiae • Uses – alcoholic beverage , cooking purposes
- 4. Hypothesis • There is no any difference between red rice wine & white rice wine. • There is difference between red rice wine & white rice wine.
- 5. Objectives • To determine the quality of rice wine using regular rice • To determine the fermentation process in rice wine • To determine red or white rice is best for rice wine production
- 6. Science behind the product • Saccharification & Fermentation • Sugar conversion & alcohol conversion take place in the same time. • saccharification • Starch sugar • Alcohol fermentation • Sugar alcohol
- 7. Materials • Raw rice (kora) 250g • Water 1L • Sugar 500g • Instant Yeast 1 tablespoon (14g) • Spices (cinnamon, clove, cardamon, bay leaves)
- 8. Methodology Boiling of water & spices Adding sugar Adding rice
- 9. Methodology After 10 hours – Fermentation process
- 10. Filtering & bottling • After 23 days Wait for 3 weeks to taste
- 12. Result & discussion cont.…….. • Decaying of rice can be seen at the bottom of the jar during the 8 – 9th day of the fermentation process • Gas bubbles can be observed during the fermentation period • For the wine production white rice & partially bran removed red rice were used • Here the quality of red rice is better than the quality of white rice • Appearance of those 2 product are same • But the red rice wine is better than white rice wine Decaying of rice
- 13. Cost of production • Cost of 250g rice Rs 60 • Cost of 500g sugar Rs 70 • Cost of yeast 14g Rs 65 • Cost of spices approximately Rs 10 • Cost of electricity Rs 10 • Total cost Rs 215
- 14. Profit • Market price – Rs 800 • Cost of production – Rs 215 • Profit = revenue – cost of production = 800 – 215 = Rs 585
- 15. Packaging • This product packed in glass bottles • Its superior ability to prevent deterioration due to oxygen • Packaging non transparent material. • Light & UV rays can be change the aroma & flavor of the wine • Rapped with hard paper
- 16. Marketing • Marketing through • Social media • Neighbors & relatives • Giving sample sip for the customers
- 17. conclusion • Fermented process of rice wine was determined • Quality of rice wine from the regular rice was determined • partially bran removed red rice is best for wine production
- 18. References • 2021. [online] Available at: <https://www.researchgate.net/publication/270157709_Production_of_wine_from_Tamil_N adu_traditional_rice_varieties> [Accessed 29 July 2021]. • KURAND. 2021. The 3 Types of Fermentation: Where Does Sake Fit In? | KURAND. [online] Available at: <https://sakemarket.kurand.jp/en/20086/> [Accessed 29 July 2021]. • KURAND. 2021. The 3 Types of Fermentation: Where Does Sake Fit In? | KURAND. [online] Available at: <https://sakemarket.kurand.jp/en/20086/> [Accessed 29 July 2021]. • Healthline. 2021. Rice Vinegar vs. Rice Wine: What’s the Difference?. [online] Available at: <https://www.healthline.com/nutrition/rice-vinegar-vs-rice-wine> [Accessed 29 July 2021].