PROCESS OF PRODUCING WINE FROM GLUTINOUS RICE USING PURE CULTURES OF MOLD AND YEASTS
A process of making rice wine comprises washing and cooking the glutinous milled rice, inoculation of standardized pure cultures of mold and yeasts, saccharification, fermentation, harvesting, pasteurization, clarification, filtration and blending. Traditionally, a starter culture, bubod, usually ma...
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| creator | ABLAZA, Ma. Jophine C MAMUCOD, Henry F BANDONILL, Evelyn H MORALES, Amelia V ROMERO, Marissa V |
| description | A process of making rice wine comprises washing and cooking the glutinous milled rice, inoculation of standardized pure cultures of mold and yeasts, saccharification, fermentation, harvesting, pasteurization, clarification, filtration and blending. Traditionally, a starter culture, bubod, usually made from soaked rice, pounded with ginger and dried Bidens pilosa roots, is used. However, the specific amounts of each microorganism are not standardized resulting to inconsistency in the quality of rice wine. In addition, bubod may also contain contaminants which cause quality deterioration leading to eventual spoilage. The present utility model provides the use of standardized pure cultures of mold and yeasts thereby getting around the disadvantages of bubod. The utility model also relates to a rice wine obtainable therefrom. |
| format | Patent |
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Jophine C ; MAMUCOD, Henry F ; BANDONILL, Evelyn H ; MORALES, Amelia V ; ROMERO, Marissa V</creatorcontrib><description>A process of making rice wine comprises washing and cooking the glutinous milled rice, inoculation of standardized pure cultures of mold and yeasts, saccharification, fermentation, harvesting, pasteurization, clarification, filtration and blending. Traditionally, a starter culture, bubod, usually made from soaked rice, pounded with ginger and dried Bidens pilosa roots, is used. However, the specific amounts of each microorganism are not standardized resulting to inconsistency in the quality of rice wine. In addition, bubod may also contain contaminants which cause quality deterioration leading to eventual spoilage. The present utility model provides the use of standardized pure cultures of mold and yeasts thereby getting around the disadvantages of bubod. The utility model also relates to a rice wine obtainable therefrom.</description><language>eng</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; ENZYMOLOGY ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; OTHER ALCOHOLIC BEVERAGES ; PREPARATION THEREOF ; SPIRITS ; VINEGAR ; WINE</subject><creationdate>2019</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20190814&DB=EPODOC&CC=PH&NR=22018050070U1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,309,781,886,25568,76551</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20190814&DB=EPODOC&CC=PH&NR=22018050070U1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ABLAZA, Ma. 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The present utility model provides the use of standardized pure cultures of mold and yeasts thereby getting around the disadvantages of bubod. 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Jophine C</creatorcontrib><creatorcontrib>MAMUCOD, Henry F</creatorcontrib><creatorcontrib>BANDONILL, Evelyn H</creatorcontrib><creatorcontrib>MORALES, Amelia V</creatorcontrib><creatorcontrib>ROMERO, Marissa V</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>ABLAZA, Ma. Jophine C</au><au>MAMUCOD, Henry F</au><au>BANDONILL, Evelyn H</au><au>MORALES, Amelia V</au><au>ROMERO, Marissa V</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PROCESS OF PRODUCING WINE FROM GLUTINOUS RICE USING PURE CULTURES OF MOLD AND YEASTS</title><date>2019-08-14</date><risdate>2019</risdate><abstract>A process of making rice wine comprises washing and cooking the glutinous milled rice, inoculation of standardized pure cultures of mold and yeasts, saccharification, fermentation, harvesting, pasteurization, clarification, filtration and blending. Traditionally, a starter culture, bubod, usually made from soaked rice, pounded with ginger and dried Bidens pilosa roots, is used. However, the specific amounts of each microorganism are not standardized resulting to inconsistency in the quality of rice wine. In addition, bubod may also contain contaminants which cause quality deterioration leading to eventual spoilage. The present utility model provides the use of standardized pure cultures of mold and yeasts thereby getting around the disadvantages of bubod. The utility model also relates to a rice wine obtainable therefrom.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF SPIRITS VINEGAR WINE |
| title | PROCESS OF PRODUCING WINE FROM GLUTINOUS RICE USING PURE CULTURES OF MOLD AND YEASTS |
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