In the current
study it was found that most fermentation properties of turbid rice
wine, such as pH, total acidity, amino acidity, soluble solid, fusel
alcohols and sensory properties showed no significant differences
between glutinous rice group and non-glutinous rice group, but
showed significant differences between individual rice cultivars.
This indicates that when conducting fermentation research with
rice, it is necessary to report the rice cultivar.