Development of defined mixed-culture fungal fermentation starter granulate for controlled production of rice wine

Innovative Food Science and Emerging Technologies

Volumn 6, Issue 4, 2005, Pages 429-441

  Dung, N T P ^a   Rombouts, F M ^b   Nout, M J R ^b  

^a CAN THO UNIVERSITY   (Viet Nam)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Amylomyces; Moulds; Oriental herbs; Rice wine; Saccharomyces; Starter granules; Winemaking; Yeasts

Indexed keywords

CELL CULTURE; MOLDS; OPTIMIZATION; WINE;

AMYLOMYCES; ORIENTAL HERBS; RICE WINE; STARTER GRANULES; WINEMAKING;

YEAST;

AMYLOMYCES; AMYLOMYCES ROUXII; FOENICULUM VULGARE; SACCHAROMYCES; SYZYGIUM AROMATICUM;

EID: 25844440791     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2005.04.007     Document Type: Article

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