Standardization of Starter

Culture for Rice Wine (Tapuy)

Processing
Erlinda I. Dizon1, Olivia M. Del Rosario1,
Marissa V. Romero2, Evelyn H. Bandonill2
and Amelia V. Morales2
1Professor and University Researcher 2, respectively, Food Science
Cluster, College of Agriculture, University of the Philippines Los
Baños, College, Laguna, 4031, Philippines

2Supervising Science Research Specialist, Senior Science Research

Specialist and Science Research Specialist I, respectively, Rice
Chemistry and Food Science Division, Philippine Rice Research
Institute, Maligaya, Science City of Munoz, Nueva Ecija, 3119,
Philippines
Objectives:
Main:
To develop instant starter culture for
rice wine (tapuy) processing.

Specific:
1. Isolate and identify useful
microorganisms for starter culture
production;

2. Evaluate the saccharifiying ability and

alcohol production of the isolated strains;
Objectives:
3. Develop a starter culture and determine
its storage stability; and

4. Evaluate the quality of rice wine

produced by the developed starter culture
Significant Accomplishments

The study revealed presence of

Rhizopus oryzae, Mucor piriformis
and Mucor racemosus, for molds;
Saccharomycopsis fibuligera and
three (3) Saccharomyces cerevisiae,
for yeasts; and Lactobacillus
plantarum, for lactic acid bacteria
(LAB)
 Microbial strains isolated from
bubod

Molds M. piriformis R.oryzae

R. oryzae11

M. racemosus R. oryzae 2
Yeasts

Saccharomycopsis fibuligera S. cerevisiae L. plantarum

Comparison of the total and reducing sugars
(%d.b.) of binuburan using selected strains as
inoculants
Strain Total Sugar Reducing Moisture
(%) Sugar (%) Content (%)
S. fibuligera 29.27 16.11 67.90
M. piriformis 15.43 10.05 67.15
R. oryzae 1 19.56 17.66 70.45

M. 6.83 6.00 70.90

racemosus
R. oryzae 2 43.56 36.61 71.30

A. oryzae 35.20 23.57 64.10

(control)
Chemical composition of rice wine using
pure culture of isolated yeasts
Yeast Yield pH TSS RS TS Alcohol
Code (%) (°Brix) (%) (%) (%)
Y-1 142.80 4.00 4.90 0.15 0.25 14.00

Y-3 130.00 4.10 4.90 0.14 0.26 14.00

Y-4 128.00 4.00 5.00 0.15 0.27 13.00

Y1 - S. cerevisiae (isolated from bubod)

Y-3 - S. cerevisiae (isolated from bubod)
Y-4 - Sake yeast
Mixed cultures of isolated cultures were used for
saccharification
Established processing conditions
for bubod preparation.
Parameter Processing Conditions
Heating of ground rice ♦60ºC, 24 hours

Volume of water ♦300 ml distilled water/

500g ground rice

Inoculum ♦2 slants each strain/

500g ground rice
 Parameter Processing Conditions
Drying of bubod ♦1st day -- ART for 24 h
2nd day -- 37ºC for 24 h
3rd day -- ART for 24 h
4th day --37ºC for 24 h

Packaging and ♦Cool at ART, pack in

storage PE plastic bag or
clean bottle,
seal/cover and store at
4-8ºC
Bubod : Thickness – 7.0mm
Diameter – 41mm
Moisture Content : 11.0 -13.0%
 Instant starter cultures for rice
wine processing

Local Bubod Freeze-dried

starter cultures

Developed
starter culture
Appearance of binuburan after 3 days
fermentation

Freeze- Bubod
dried (mixed)
(mixed)

Freeze-
dried
A. oryzae
Fermenting Rice Wine Using
Different starter Cultures

Freeze-dried Bubod A. oryzae

Harvested Rice wine from
different treatments

Freeze-dried Bubod A. oryzae

Percentage wine recovery
Starter Lees Vol of Weight of: Recovery (%)
culture (%) wine Raw Cooked
(L) rice rice Based on:
(kg) (kg) Raw Cooked
rice rice
Freeze 400 5.115 1.55 3.15 330.00 162.00
-dried

Bubod 450 5.120 1.55 3.15 330.32 162.50

A. 650 4.280 1.55 3.15 276.13 139.50

oryzae
Sensory evaluation
♦ Among the three treatments, wine from bubod
had the highest score for overall acceptability,
typical wine flavor and smoothness attributes.

♦Meanwhile, wine inoculated with A. oryzae had

the highest score for clarity and aroma.

♦ Results suggest the need for refinement

(activated C filtration process & aging) prior to
bottling to improve the quality of the wine
produced from laboratory-prepared starter
cultures.
Summary and Conclusion:
♦ Identified microorganisms from Bubod,
include:
Rhizopus oryzae, Mucor piriformis and Mucor
racemosus, for molds; Saccharomycopsis
fibuligera and three (3) Saccharomyces
cerevisiae, for yeasts; and Lactobacillus
plantarum, for lactic acid bacteria (LAB);
♦ For starch saccharification:
Rhizopus oryzae and S. fibuligera
For alcohol fermentation:
Saccharomyces cerevisiae
Summary and Conclusion:

♦ Processing conditions and stability of

instant starter culture production for rice
wine processing are established;

♦ Multi-parallel method of rice wine

fermentation gives high percentage wine
recovery compared to traditional method;

♦ Aging and refinement process is needed to

further improve the sensory attributes of
the resulting wine prior to bottling
Thank You for Listening