An overview of fermentation in rice winemaking

• Main Authors: Koay, Meiwei, Fan, Hui Yin, Wong, Clemente Michael Vui Ling
• Format: Article
• Language: English; English
• Published: Department of Food Science and Technology, Univeritas Hasanuddin 2022
• Subjects: TP500-660 Fermentation industries. Beverages. Alcohol
• 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
• Institution: Universiti Malaysia Sabah

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...