Analysis of the compounds in alcohol made from rice bran and evaluating the possibility of brewers alcohol for sake mash

Key Points

• Rice bran bioethanol enhances the levels of higher alcohols in sake mash, making it a promising component for fermentation.
• The chemical composition of sake mash with rice bran bioethanol shows stability over one year, suggesting potential long-term use.
• Sensory evaluation using a panel indicates no negative impact from adding rice bran bioethanol in sake production.
• The study strongly suggests that utilizing rice bran, a byproduct of sake production, is industrially viable for brewing.

Abstract