Production of a white wine and a protein-rich soy flour by yeast fermentation of soybean slurry, soybean milk and the whey from tofu production
✍ Scribed by V. Yee; G. H. Wellington; A. Olek; K. H. Steinkraus
- Publisher
- John Wiley and Sons
- Year
- 1986
- Tongue
- English
- Weight
- 334 KB
- Volume
- 6
- Category
- Article
- ISSN
- 0138-4988
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✦ Synopsis
9 dry white wine with an alcoholic content of 10 to 14% v/v was produced by yeast fermentation of slurried ground soybeans, soybean milk and whey from tofu production. Wines from whey and soybean milk were judged by a 20 member taste panel to be acceptable and comparable to a commercial Chablis control. Chemical analysis indicated that the high fat and protein contents of soybeans do not cause a problem in the production of wines from soybeans as the lipids and proteins are precipitated by the acid and alcohol formed during the fermentation. The lees recovered following fermentation were dehydrated and ground to a flour having an enriched protein content due to the yeasts and an improved flavor resulting from the yeast fermentation.