Fermentation: Rice wine by Fermentation - Couverture souple

M, Sundar; M, Sukumar

Couverture souple

ISBN 10 : 3843363285 ISBN 13 : 9783843363280

Editeur : LAP LAMBERT Academic Publishing, 2010

Synopsis

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.

A propos du livre

À propos des auteurs

Dr. M. Sundar has pursued PhD in Agricultural Microbiology and working as Associate Professor in TamilNadu Agricultural University, National Pulses Research Centre, Vamban. He has published many articles in peer reviewed journals. Dr. M. Sukumar is working as Assistant Professor in Centre for Biotechnology, A.C.Tech., Anna University, Chennai.

Dr. M. Sundar has pursued PhD in Agricultural Microbiology and working as Associate Professor in TamilNadu Agricultural University, National Pulses Research Centre, Vamban. He has published many articles in peer reviewed journals. Dr. M. Sukumar is working as Assistant Professor in Centre for Biotechnology, A.C.Tech., Anna University, Chennai.

Détails de l'édition

• Éditeur: LAP LAMBERT Academic Publishing
• Date d'édition: 2010
• Langue: anglais
• ISBN 10: 3843363285
• ISBN 13: 9783843363280
• Reliure: Broché
• Nombre de pages: 152
• Coordonnées du fabricant: non disponible
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