COMPARATIVE EFFECTS OF CO-FERMENTATION AND BLENDED FERMENTATION ON THE PHYSICOCHEMICAL AND VOLATILE ORGANIC COMPOUND CHARACTERISTICS OF BANANA-FLAVORED RED RICE WINE

Abstract

This research compared how co-fermentation and blended fermentation affect the physicochemical and volatile organic compound (VOC) features of banana-flavored red rice wine made from red rice (Oryza sativa L.) and Latundan banana (Musa paradisiaca). The study was mainly focused on the differences in VOC profiles, VOC class distribution, ethanol content, pH, and VOC-derived sensory characteristics among the different treatments of fermentation. Experimenting with laboratory research design, completely randomized design was used for the study involving three treatments: co-fermentation, conventional red rice wine (control), and blended fermentation. Gas Chromatography, Mass Spectrometry (GC, MS) was employed to analyze volatile compounds, whereas pH was determined by a digital pH meter. Sensory features were inferred from VOC composition and were supported by consumer sensory evaluation through a nine-point hedonic scale. The outcomes demonstrated that the type of fermentation had a notable effect on the volatile composition and physicochemical characteristics. Blended fermentation resulted in the most varied ester profile, displayed the highest relative alcohol content, had the lowest proportion of volatile acids, and based on the predicted sensory profile was characterized by a fruity aroma and a balanced flavor. All the treatments kept pH values within the acceptable range of fermented wines. In spite of the excellent volatile composition of blended fermentation, the consumer evaluation showed a slightly higher preference for the traditional rice wine. The results show that fermentation method is very important in the production of aroma and quality of the product, and blended fermentation is one of the ways that is promising for enhancing volatile and sensory features of banana-flavored red rice wine. Moreover, these results can help in the development of fermented drinks, processing of value-added products, and innovation of agricultural products.