Fermentation

Rice wine by Fermentation

von Sundar M, Sukumar M

152 Seiten, Taschenbuch

Kurzbeschreibung des Verlags

The rice varieties which had high amylose, carbohydrate and low fat and protein content was the best suited for rice wine production and compared to long stored rice. Fresh rice reported high alcohol recovery. The use of soft water, low with iron and magnesium through out the fermentation process improved the wine quality.Different amino acids such as alanine, serine, glycine, leucine, histidine, glutamic acid, phenyanaline, proline, cystine and isoleucine present in the wine enhanced the quality of wine. In comparison with grape production, rice wine production is cheaper and economical with high medicinal value.

• Themen: Wirtschaftswissenschaft, Finanzen, Betriebswirtschaft und Management Betriebswirtschaft und Management
• ISBN: 9783843363280
• Sprache: Englisch
• Erscheinungsdatum: 12.10.2010
• Größe: 220 x 150 mm
• Verlag: LAP LAMBERT Academic Publishing