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Ho Tuan Anh Pham Quang Tu Dang Thi Thanh Quyen

Abstract

This study aimed to develop alcoholic beverage from Vietnamese sticky rice. The traditional famous technology of alcoholic beverage from cooked sticky rice in Nam Dinh province, Vietnam was researched and developed. The experiment has used raw materials as sticky rice variety DT21, treated soft water and yeast cake local production. After the solid and liquid fermentation processes of cooled cooked rice, the new type of alcoholic beverage like whisky was processed by the way to fractional distillation, removing the 3% primary and the 5% tail alcohol to obtain a 54% volumetric concentration middle distillate. Next, the whisky production technology was applied by storing the distillate in oak barrels and the addition of 4 g/l oak shavings type granular chip CSA 32, size 6-7 mm. After 12 months maturation in dry, clean, cool conditions, at a temperature of 20-30oC, and diluting with RO water, the finished alcoholic beverage with volumetric concentration 40% has amber color, typical aroma of whisky, very good sensory evaluation and meets Vietnam National Technical Regulation for alcoholic beverages.

Article Details

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How to Cite
ANH, Ho Tuan; TU, Pham Quang; QUYEN, Dang Thi Thanh. Research on the development of new alcoholic beverage like whisky from Vietnamese sticky rice. Food Science and Applied Biotechnology, [S.l.], v. 7, n. 2, p. 239-246, oct. 2024. ISSN 2603-3380. Available at: <https://www.ijfsab.com/index.php/fsab/article/view/342>. Date accessed: 10 nov. 2024. doi: https://doi.org/10.30721/fsab2024.v7.i2.342.