Abstract

Investigation of the wine yeast on the fermentation on the different types of rice

Ng Jun Le, Wong Jia Le, Han Jeong Seu Caleb

School of Science and Technology, Singapore

Abstract

Fermentation is a process in which bacteria and yeast break down sugars. Not only does it enhance food preservation, but eating fermented foods can also boost the number of beneficial bacteria, or probiotics, in your gut (coyle, 2020). Fermentation products helps to replenish finite enzymes crucial for our body. They can help with the nutrition of people and help malnutritioned people have good nutrition. Our experiment aims to find out how different types of rice affect the amount of alcohol produced. We decided to use six types rice to test our hypotheses. We used wine yeast to ferment the rice for a week before 'testing its alcohol content. Our results showed that basmati rice has the most alcohol content and glutinous has the least amount of alcohol content. The aim of the experiment was to find which rice would have the greatest rate of producing alcohol, for rice wine. As rice wine is used in many cuisines, having a large source of rice wine is important.