期刊
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
卷 6, 期 4, 页码 429-441出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.ifset.2005.04.007
关键词
moulds; yeasts; Amylomyces; Saccharomyces; oriental herbs; starter granules
As a first step in the development of defined fungal starter granules for controlled winemaking from purple glutinous lice, the interaction of moulds and yeasts isolated from Vietnamese rice wine starters and the effect of some representative oriental herbs on the growth of moulds and yeasts were examined. Amylomyces rouxii and Saccharomyces cercvisae were shown to be compatible in mixed cultures, and the herbs Tieu Hoi (Fennel: Foeniculum vulgare Miller) and Dinh Huong (Clove: Syzygium aromaticum L.) which are used as supplementary ingredients by some local starter producers, were observed to stimulate the mould and yeast growth. Based on traditional starter manufacturing methods and modified oil the basis of optimization experiments, a laboratory-scale manufacturing process for defined mixed-culture starter granules was established. In accordance with the national standard method, the wine produced with new experimental starter granules was found to have superior flavour and overall acceptability, compared with local commercial rice wines. (c) 2005 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据