337
solid-state fermented alCoholiC beverages
yeast cells was higher than wheat qu used as a saccharifying agent.
However, at low temperature fermentation there was no clear yeast
cell decline phase at the first 10 days of fermentation.
At the end of the alcohol fermentation, Chinese rice wine sam-
ples were taken to evaluate the final physicochemical characteris-
tics (Table 9.6). e results were within the normal range of values
expected. e amount of final ethanol in all the fermentations ranged
from 18.8% to 19.5% (v/ v), and the ethanol content was a little higher
in Chinese rice wine samples obtained at a lower fermentation tem-
perature. pH was lower in Chinese rice wine samples fermented at
30°C; this agreed with the higher total acid detected ...