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Description
(Text)
The rice varieties which had high amylose, carbohydrate and low fat and protein content was the best suited for rice wine production and compared to long stored rice. Fresh rice reported high alcohol recovery. The use of soft water, low with iron and magnesium through out the fermentation process improved the wine quality.Different amino acids such as alanine, serine, glycine, leucine, histidine, glutamic acid, phenyanaline, proline, cystine and isoleucine present in the wine enhanced the quality of wine. In comparison with grape production, rice wine production is cheaper and economical with high medicinal value.
(Author portrait)
Dr. M. Sundar has pursued PhD in Agricultural Microbiology and working as Associate Professor in TamilNadu Agricultural University, National Pulses Research Centre, Vamban. He has published many articles in peer reviewed journals.Dr. M. Sukumar is working as Assistant Professor in Centre for Biotechnology, A.C.Tech., Anna University, Chennai.
