Microorganisms in yeast cakes controlling the quality and taste of traditional fermentation products
Alcohol fermentation was carried out with sticky rice using 15 most popular sorts of yeast cakes in Vietnam to produce different kinds of alcoholic beverages. The products were obtained by traditional distillation method and compared with each other for flavour and taste according to the standar...
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Đại Học Quốc Gia Hà nội
2011
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| Online Access: | http://repository.vnu.edu.vn/handle/123456789/6070 |
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oai:112.137.131.14:123456789-60702018-07-30T09:32:49Z Microorganisms in yeast cakes controlling the quality and taste of traditional fermentation products Tran, Thi Le Quyen Dao, Thi Luong Duong, Van Hop Bui, Thi Viet Ha Dinh, Thuy Hang microorganisms yeast cake fermentation Alcohol fermentation was carried out with sticky rice using 15 most popular sorts of yeast cakes in Vietnam to produce different kinds of alcoholic beverages. The products were obtained by traditional distillation method and compared with each other for flavour and taste according to the standard qualification scale for alcoholic products. It revealed that Ruou Can yeast cake which has been widely used for hundreds years by local commirnities yielded the best product and therefore was selected for further studies... 2011-04-27T03:16:29Z 2015-08-18T02:44:15Z 2011-04-27T03:16:29Z 2015-08-18T02:44:15Z 2007 Article Tran, Thi Le Quyen. et al. (2007). Microorganisms in yeast cakes controlling the quality and taste of traditional fermentation products. VNU Journal of science, Natural sciences and Technology;23,No.1S (2007) 181-186 http://repository.vnu.edu.vn/handle/123456789/6070 en VNU Journal of science, Natural sciences and Technology application/pdf Đại Học Quốc Gia Hà nội |
| institution |
Vietnam National University, Hanoi |
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VNU Library & Information Center |
| country |
Vietnam |
| collection |
VNU Digital Repository |
| language |
English |
| topic |
microorganisms yeast cake fermentation |
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microorganisms yeast cake fermentation Tran, Thi Le Quyen Dao, Thi Luong Duong, Van Hop Bui, Thi Viet Ha Dinh, Thuy Hang Microorganisms in yeast cakes controlling the quality and taste of traditional fermentation products |
| description |
Alcohol fermentation was carried out with sticky rice using 15 most popular sorts of yeast
cakes in Vietnam to produce different kinds of alcoholic beverages. The products were obtained by traditional distillation method and compared with each other for flavour and
taste according to the standard qualification scale for alcoholic products. It revealed that Ruou Can yeast cake which has been widely used for hundreds years by local commirnities yielded the best product and therefore was selected for further studies... |
| format |
Article |
| author |
Tran, Thi Le Quyen Dao, Thi Luong Duong, Van Hop Bui, Thi Viet Ha Dinh, Thuy Hang |
| author_facet |
Tran, Thi Le Quyen Dao, Thi Luong Duong, Van Hop Bui, Thi Viet Ha Dinh, Thuy Hang |
| author_sort |
Tran, Thi Le Quyen |
| title |
Microorganisms in yeast cakes controlling the quality and taste of traditional fermentation products |
| title_short |
Microorganisms in yeast cakes controlling the quality and taste of traditional fermentation products |
| title_full |
Microorganisms in yeast cakes controlling the quality and taste of traditional fermentation products |
| title_fullStr |
Microorganisms in yeast cakes controlling the quality and taste of traditional fermentation products |
| title_full_unstemmed |
Microorganisms in yeast cakes controlling the quality and taste of traditional fermentation products |
| title_sort |
microorganisms in yeast cakes controlling the quality and taste of traditional fermentation products |
| publisher |
Đại Học Quốc Gia Hà nội |
| publishDate |
2011 |
| url |
http://repository.vnu.edu.vn/handle/123456789/6070 |
| _version_ |
1680962481289166848 |