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Fermentation

 

Marketed By :  LAP LAMBERT Academic Publishing   Sold By :  Kamal Books International  
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  • Product Description
 

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.

Product Specifications
SKU :COC33011
AuthorSundar M and Sukumar M
LanguageEnglish
BindingPaperback
Number of Pages152
Publishing Year2010-12-10T00:00:00.000
ISBN978-3843363280
Edition1 st
Book TypeAgriculture & farming
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-07-29 00:00:00
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