An overview of fermentation in rice winemaking

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

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Abstract

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.

Item Type:	Article
Keyword:	Rice wine , Starter culture , Microbial compositions , Chemical compositions , Simultaneous Saccharification and Fermentation , SSF , Health benefits
Subjects:	T Technology > TP Chemical technology > TP1-1185 Chemical technology > TP500-660 Fermentation industries. Beverages. Alcohol
Department:	SCHOOL > School of Food Science and Nutrition
Depositing User:	DG MASNIAH AHMAD -
Date Deposited:	26 Jul 2022 16:00
Last Modified:	26 Jul 2022 16:00
URI:	https://eprints.ums.edu.my/id/eprint/33545

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