(491a) Quality Improvement of Philrice “Tapuy”  By Ultrafiltration Hollow Fiber Membrane

The Philippine Rice Research Institute (PhilRice) produced raw rice wine was clarified by crossflow ultrafiltration (UF) using 500 kDa hollow fiber membrane and then aged for one month. Further refining were carried out in Romicon 1”- diameter hollow fiber UF cartridges at three molecular weight cut-offs (MWCO): 10,000, 50,000 and 100,000 Da to be able to study the reduction of proteins that cause the oxidative browning of rice wine. Microbial growth was observed in the unfiltered rice wine and none for all the ultrafiltered samples, thus, making the rice wine biologically stable. Results showed that sample which passed through 500 kDa ultrafiltration membrane, aged, and then passed through 100 kDa ultrafiltration membrane obtained the highest score of 9.39 for pleasant aroma and smoothness of 10.08. In addition, crude protein was reduced from 1.26 g/L to 1.11 g/L which gave the sample an overall acceptability of 10.72 as compared to the control sample of 10.76. Rice wine sample that was further refined at at 50 kDa had the highest color of 11.39, and bitterness of 6.99. Raw rice wine sample that was treated only with 500 kDa, after aging and pasteurization obtained the highest off flavor of 1.63, and lowest overall acceptability of 7.81. This result showed that the clarification of raw rice wine was not enough to produce good quality wine. Final fining method is required for the removal of other proteins that may cause wine degradation. In general, all the rice wine samples subjected to sensory evaluation did not significantly differ in terms of all the sensory attributes considered.