publication . Doctoral thesis . 2004

Defined fungal starter granules for purple glutinous rice wine

Ngo Thi Phuong Dung, N.T.P.;
Open Access English
  • Published: 01 Jan 2004
  • Publisher: s.n.
  • Country: Netherlands
Abstract
The Mekong Delta region of</span><st1:country-region><st1:place><span lang=EN-GB>South Vietnam</span></st1:place></st1:country-region><span lang=EN-GB>is particularly known as a production area of purple glutinous rice wine ( Ruou<span class=GramE>Nep</span>Than ). The latter differs from regular rice wine for its sherry-like taste and flavour and its attractive brown-red colour. Wine is made from purple glutinous rice at home or by small cottage industries, by washing, soaking, steam-cooking, cooling and inoculation of the cooled rice with powdered rice-wine starter ( Men ). The fermentation takes place in two stages, i.e. an aerobic phase which is dominated by...
Subjects
Medical Subject Headings: food and beverages
free text keywords: wijnbereiding, wijnen, rijst, fermentatie, microbiologie, zuursels, gisten, schimmels, kwaliteit, vietnam, Levensmiddelen- en bioproceskunde (algemeen), winemaking, wines, rice, fermentation, microbiology, starters, yeasts, fungi, quality, Food and Bioprocess Engineering (General)
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Doctoral thesis . 2004
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