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
  • Country: Netherlands
The Mekong Delta region ofSouth Vietnamis particularly known as a production area of purple glutinous rice wine ( RuouNepThan ). 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 mycelial fungi from Men that convert rice starch into glucose, and an anaerobic phase during which an active alcoholic fermentation is c...
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)
Related Organizations
Download fromView all 2 versions
Open Access
Wageningen Yield
Doctoral thesis . 2004
Provider: NARCIS
63 references, page 1 of 5

* based on data of (Steinkraus, 1989; Nout, 1992; Tamang and Sarkar, 1995; Basuki et al., 1996;

Steinkraus, 1997; Lee and Fujio, 1999)

Ko, S. D. (1972) Tape fermentation. Applied Microbiology 23, 976-978.

Ko, S. D. (1982) Indigenous fermented foods. In Fermented foods. Economic microbiology. Vol. 7 ed. A. H. Rose, pp. 15-38. London: Academic press.

Kurtzman, C. P., Boekhout, T., Robert, V., Fell, J. W., and Deak, T. (2003) Methods to identify yeasts. In Yeasts in Food: beneficial and detrimental aspects ed. T. Boekhout and V. Robert, pp. 69-121. Hamburg: B. Behr's Verlag GmbH & Co. KG.

Kurtzman, C. P., and Fell, J. W. (1998) The yeasts, a taxonomic study. Fourth edition, Amsterdam: Elsevier Science B.V.

Laluce, C., Bertolini, M. C., Ernandes, J. R., Martini, A. V., and Martini, A. (1988) New amylolytic yeast strains for starch and dextrin fermentation. Applied and Environmental Microbiology 54, 2447-2451.

Leach, H. W. (1965) Gelatinization of starch. In Starch: Chemistry and Technology ed. R. L. Whistler, E. F. Paschall, J. N. Bemiller and H. J. Roberts, Vol. 1, pp. 289-307. New York: Academic Press Inc.

Lee, A. C., and Fujio, Y. (1999) Microflora of banh men, a fermentation starter from Vietnam. World Journal of Microbiology and Biotechnology 15, 51-55.

Legin, A., Rudnitskaya, A., lvova, L., Vlasov, Y., Natale, C. D., and D'Amico, A. (2003) Evaluation of Italian wine by the electronic tongue: recognition, quantitative analysis and correlation with human sensory perception. Analytica Chimica Acta 484, 33-44.

Lim, G. (1991) Indigenous fermented foods in South East Asia. ASEAN Food Journal 6, 83-101.

Loi, D. T. (2001) A textbook of medicinal plant and herb medicine in Viet Nam (in Vietnamese). 8th Edition, Ha noi: Viet Nam publisher.

Lotong, N. (1998) Koji. In Microbiology of fermented foods. Second edition ed. B. J. B. Wood, Vol. 2, pp. 658-695. London: Blackie Academic & Professional.

Luong, N. D. (1998) Production of fermented drinks (in Vietnamese). In Microbiological Technology ed. N. D. Luong, Vol. 3, pp. 175-188. HCM City, Vietnam: Technology University.

McCleary, B. V., Bouhet, F., and Driguez, H. (1991) Measurement of amyloglucosidase using p−nitrophenyl β−maltoside as substrate. Biotechnology Techniques 5, 255- 258.

63 references, page 1 of 5
Any information missing or wrong?Report an Issue