Production of wine from Tamil Nadu traditional rice varieties

An experiment was conducted to study the preparation of wine using locally available different rice varieties viz., CR1009, ADT 36, and IR 20. The standard yeast strain such as Saccharomyces cerevisiae was used for wine preparation using enzymatic pretreatment method, to obtain maximum reducing sugars. Among the different pretreatment methods, enzymatic pretreatment with Diastase α- amylase was selected for hydrolysis in wine preparation as it shows the highest release of reducing sugars. The chemical analysis of wine prepared with Saccharomyces cerevisiae at 5 per cent inoculums level. The chemical analysis and organoleptic evaluation showed that efficient wine can be prepared using standard yeast strain Saccharomyces cerevisiae at 5 per cent inoculums level with alcohol content.