Abstract
Mead was made from various types of honey and black rice grains in order to brew a red alcoholic beverage with antioxidative activity. Alcoholic beverages made from honey and black rice grains contained around 12 to 13% (v/v) ethanol and greater amounts of phenolic compounds. The color of mead made from various types of honey and black rice grains was similar to that of rosé wine. The concentration of total phenolic compounds ranged from 200 to 300 μg/mL as gallic acid equivalent, while DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity ranged from 800 to 870 μM as Trolox (6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid) equivalent. The inhibitory activity of lipid peroxidation ranged from 2,200 to 2,800 μM as BHT (2,6-di-tert-butyl-p-cresol) equivalent. The antioxidative activity of mead made with unpolished black rice was higher than that of mead made without unpolished black rice. The mead made with Chinese milk vetch honey contained higher amounts of anthocyanin, and was acceptable according to the results of organoleptic testing.
