Production of an Alcoholic Beverage from Rice (Oryzae sativa) Using Nigerian Palm Wine Yeasts


 Rice wine is an alcoholic beverage of cereal produced as a result fermentation rice by selected yeasts isolated from different substrates. In this study the effects starter cultures on physico-chemical and sensory properties were investigated. The belong to six genera these are Saccharomyces, Kluveromyces, Schizosaccharomyces, Candida, Rhodotorula Geotrichum. species included S. cerevisiae, uvarum, chevallieri, Klu. africanus, Schizosaccharomyces japanicus, pombe, C. castelli, intermedia, R. graminis G. candidium. wort had fermentable sugars nitrogen sources for yeast metabolism fermentation. fermented with Saccharomyces cerevisiae highest ethanol concentration 3.90% compared 2.16% 3.7% recorded africanus uvarum respectively. taste results appearance (2.6-3.8), (2.1-3.6), flavor (2.3-3.7), aroma (2.6-3.4) overall acceptability (2.4-3.6). also received scores in all parameters evaluated panelist. Therefore, it could be concluded that acceptable quality using palm wine.