An overview of fermentation in rice winemaking
Rice wine is an alcoholic beverage produced via the fermentation of cereals, primarily rice with starter cultures. It is produced and consumed globally, especially in Asian countries. With the growth of the global rice wine market, the development of high-quality rice wines is gaining increasing int...
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| Language: | en en |
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Department of Food Science and Technology, Univeritas Hasanuddin
2022
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| Online Access: | https://eprints.ums.edu.my/id/eprint/33545/1/An%20overview%20of%20fermentation%20in%20rice%20winemaking.ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/33545/2/An%20overview%20of%20fermentation%20in%20rice%20winemaking.pdf https://eprints.ums.edu.my/id/eprint/33545/ http://agritech.unhas.ac.id/ojs/index.php/canrea/article/view/629 https://doi.org/10.20956/canrea.v5i1.629 |
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| _version_ | 1831795126678061056 |
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| author | Koay, Meiwei Fan, Hui Yin Wong, Clemente Michael Vui Ling |
| author_facet | Koay, Meiwei Fan, Hui Yin Wong, Clemente Michael Vui Ling |
| author_sort | Koay, Meiwei |
| building | UMS Library |
| collection | Institutional Repository |
| content_provider | Universiti Malaysia Sabah |
| content_source | UMS Institutional Repository |
| continent | Asia |
| country | Malaysia |
| description | Rice wine is an alcoholic beverage produced via the fermentation of cereals, primarily rice with starter cultures. It is produced and consumed globally, especially in Asian countries. With the growth of the global rice wine market, the development of high-quality rice wines is gaining increasing interest. This paper reviews and discusses the comprehensive research details of rice wines in different regions, including the selection of starch substrates, comparison of starter cultures’ microbial compositions, compositions of rice wines and its health benefits. The simultaneous saccharification and fermentation (SSF) of rice wine, microorganisms involved in the fermentation, and factors affecting the fermentation process are discussed, thus providing an overview of the rice wine fermentation and the involved study perspectives. |
| format | Article |
| id | my.ums.eprints-33545 |
| institution | Universiti Malaysia Sabah |
| language | en en |
| publishDate | 2022 |
| publisher | Department of Food Science and Technology, Univeritas Hasanuddin |
| record_format | eprints |
| spelling | my.ums.eprints-335452022-07-26T08:00:08Z https://eprints.ums.edu.my/id/eprint/33545/ An overview of fermentation in rice winemaking Koay, Meiwei Fan, Hui Yin Wong, Clemente Michael Vui Ling TP500-660 Fermentation industries. Beverages. Alcohol Rice wine is an alcoholic beverage produced via the fermentation of cereals, primarily rice with starter cultures. It is produced and consumed globally, especially in Asian countries. With the growth of the global rice wine market, the development of high-quality rice wines is gaining increasing interest. This paper reviews and discusses the comprehensive research details of rice wines in different regions, including the selection of starch substrates, comparison of starter cultures’ microbial compositions, compositions of rice wines and its health benefits. The simultaneous saccharification and fermentation (SSF) of rice wine, microorganisms involved in the fermentation, and factors affecting the fermentation process are discussed, thus providing an overview of the rice wine fermentation and the involved study perspectives. Department of Food Science and Technology, Univeritas Hasanuddin 2022-06-01 Article PeerReviewed text en https://eprints.ums.edu.my/id/eprint/33545/1/An%20overview%20of%20fermentation%20in%20rice%20winemaking.ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/33545/2/An%20overview%20of%20fermentation%20in%20rice%20winemaking.pdf Koay, Meiwei and Fan, Hui Yin and Wong, Clemente Michael Vui Ling (2022) An overview of fermentation in rice winemaking. Canrea Journal: Food Technology, Nutritions, and Culinary, 5. pp. 12-37. ISSN 2621-9468 http://agritech.unhas.ac.id/ojs/index.php/canrea/article/view/629 https://doi.org/10.20956/canrea.v5i1.629 https://doi.org/10.20956/canrea.v5i1.629 |
| spellingShingle | TP500-660 Fermentation industries. Beverages. Alcohol Koay, Meiwei Fan, Hui Yin Wong, Clemente Michael Vui Ling An overview of fermentation in rice winemaking |
| title | An overview of fermentation in rice winemaking |
| title_full | An overview of fermentation in rice winemaking |
| title_fullStr | An overview of fermentation in rice winemaking |
| title_full_unstemmed | An overview of fermentation in rice winemaking |
| title_short | An overview of fermentation in rice winemaking |
| title_sort | overview of fermentation in rice winemaking |
| topic | TP500-660 Fermentation industries. Beverages. Alcohol |
| url | https://eprints.ums.edu.my/id/eprint/33545/1/An%20overview%20of%20fermentation%20in%20rice%20winemaking.ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/33545/2/An%20overview%20of%20fermentation%20in%20rice%20winemaking.pdf https://eprints.ums.edu.my/id/eprint/33545/ http://agritech.unhas.ac.id/ojs/index.php/canrea/article/view/629 https://doi.org/10.20956/canrea.v5i1.629 https://doi.org/10.20956/canrea.v5i1.629 |
| url_provider | http://eprints.ums.edu.my/ |