Isolation of yeasts from grapes for rice wine starter culture preparation

• Main Authors: Rovellyn Lawrence Odong, Fan, Hui Yin, Zarina Amin, Rachel Fran Mansa, Wong, Clemente Michael Vui Ling
• 格式: Article
• 語言: English; English
• 出版: UniSE Press 2021
• 主題: TP500-660 Fermentation industries. Beverages. Alcohol
• 在線閱讀: https://eprints.ums.edu.my/id/eprint/32104/1/Isolation%20of%20yeasts%20from%20grapes%20for%20rice%20wine%20starter%20culture%20preparation_ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/32104/2/Isolation%20of%20yeasts%20from%20grapes%20for%20rice%20wine%20starter%20culture%20preparation.pdf; https://eprints.ums.edu.my/id/eprint/32104/; http://tost.unise.org/pdfs/vol8/no3-2/ToST-CoFA2020-199-202-OA.pdf

Rice wine is an alcoholic drink produced by fermentation of glutinous rice. It is a famous traditional drink in East Malaysia. The starter culture origins, which consisted of a yeast mixture determines the wine taste and alcohol content percentage. Most of the rice wine producers relied on the yeast...