Production and Acceptability of Rice Wine and Determination of Its Phytochemical Compounds
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Abstract
This study investigated the production and acceptability of rice wine using indigenous rice varieties, namely Ballatinao, Pilit, and Kalinayan, through controlled fermentation processes. Physico-chemical analyses were conducted to determine alcohol content, pH level, total soluble solids, and phytochemical compounds. Sensory evaluation using a hedonic scale assessed appearance, aroma, taste, mouthfeel, and overall acceptability of the products. Results revealed that Ballatinao rice wine obtained the highest acceptability and antioxidant activity among the samples. The findings demonstrate the potential of local rice …
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Cite This Research
Mendano, Amascual, Celmar, Echapare, Austero (2023). Production and Acceptability of Rice Wine and Determination of Its Phytochemical Compounds. Samar State University. Retrieved from https://gov-aideas.ssu.edu.ph/research/production-and-acceptability-of-rice-wine-and-determination-of-its-phytochemical-compounds
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Research Information
- Research Type
- Applied Research
- Sector
- Science, Technology & Innovation
- Published
- February 24, 2026
- Last Updated
- February 24, 2026
- Access Level
- Public
- File Size
- 13.6 MB