Fermentation dynamics, physicochemical and sensory characteristics of Malaysian traditional rice wines
ISSN: 0007-070X
Article publication date: 2 October 2024
Issue publication date: 20 November 2024
Abstract
Purpose
Malaysian rice wines (tapai) manufactured in small-scale industries are usually formulated based on personal experiences under minimally controlled conditions for generations, especially in Sabah, one of the East Malaysian states. However, the quality and safety of rice wines were receiving increased attention to ensure better quality control, particularly those produced on an industrial scale. Therefore, this research aims to determine the fermentation dynamics and consumers’ acceptance of Malaysian rice wines produced using different sasad (a local term for starter culture from Sabah).
Design/methodology/approach
The physicochemical [total soluble solids (TSS), alcohol content, total titratable acidity (TTA) and pH] and microbiological [total yeast and mould count (TYMC) and total lactic acid bacteria (LAB) count] changes in Malaysian rice wines were determined to better understand the fermentation process for future process optimisation. Additionally, sensory evaluations were conducted to determine the consumers’ preferences for the rice wines.
Findings
The overall fermentation dynamics of rice wines exhibited similar trends with slight variations between the samples, demonstrating the effect of microbial compositions of sasad on the quality of final rice wines. Additionally, consumer acceptance tests showed that rice wines with darker shades of yellow and a stronger alcoholic aroma were preferable.
Originality/value
This is the first research that provides important insights into both the fermentation dynamics and consumers’ acceptance of Malaysian traditional rice wines, enriching the rice wine literature from the academic perspective and contributing to the production of safe and high-quality rice wines.
Keywords
Acknowledgements
This work was funded by Universiti Malaysia Sabah Niche (No.: SDN0072-2019). The authors gratefully acknowledge Sabah Diversity Center (SaBC) for granting the Access Licenses, JKM/MBS.1000–2/2 JLD.12 (72), JKM/MBS.1000–2/2 JLD.12 (75), JKM/MBS.1000–2/2 JLD.12 (76) and JKM/MBS.1000–2/2 JLD.12 (77) and the Penampang District Officer, Mr Hendry Idol for the approval and support to use the sasad from the Penampang district.
Corrigendum: It has come to the attention of the publisher that the article Koay, M., Fan, H.Y. and Wong, C.M.V.L. (2024), “Fermentation dynamics, physicochemical and sensory characteristics of Malaysian traditional rice wines”, British Food Journal, Vol. 126 No. 12, pp. 4108-4123. https://doi.org/10.1108/BFJ-03-2024-0257, features a citation and referencing error. Specifically, on the third page of the article, due to an issue with the referencing software, there is an incorrect citation to Upson et al. 2015; the citation and corresponding reference should instead be to the World Health Organization (2014); the correct reference information is as follows: World Health Organization (2014), “Methanol poisoning outbreaks”, available at: https://www.methanol.org/wp-content/uploads/2016/06/WHO-Methanol-Poisoning-Fact-Sheet.pdf (accessed 9 October 2024). The authors sincerely apologize for this error.
Citation
Koay, M., Fan, H.Y. and Wong, C.M.V.L. (2024), "Fermentation dynamics, physicochemical and sensory characteristics of Malaysian traditional rice wines", British Food Journal, Vol. 126 No. 12, pp. 4108-4123. https://doi.org/10.1108/BFJ-03-2024-0257
Publisher
:Emerald Publishing Limited
Copyright © 2024, Emerald Publishing Limited