Pantnagar Journal of Research

Abstract

Rice wine is an ancient fermented beverage crafted primarily from rice starch. In this research, fermentation conditions of rice wine were optimized until the 7th day of fermentation. To optimize the fermentation conditions, the influence of three levels of independent variables including inoculum concentration (1-5 per cent), sugar content (0-40 per cent), and water content (30-70 per cent) was assessed using response surface methodology (RSM) through a central composite design. The interactive effects of the independent variables on response variables such as total score, alcohol content, pH, TSS, wine yield, and total sugar was studied. The results indicated that optimal fermentation conditions involved an inoculum concentration of 3.41 per cent, sugar content of 34.68 per cent, and water content of 60.93 per cent. Desirable outcomes included a total score of 14.20, alcohol content of 6.09 per cent, pH of 3.17, TSS of 15.26 Brix, total sugar of 6.41 per cent, and wine yield of 52.50 per cent, with a desirability value of 0.98 for rice wine.