Agriculture Reference
In-Depth Information
Table 16.22
Some alcoholic beverages made by addition of yeast cultures, starters and
other cultures
Beverage
Basic
ingredients
Typical type of
addition.
Microorganisms
Comments
African 'beers':
tchapalo and
others
Malted sorghum
or maize, water
Starter from
previous brews.
Candida
spp.,
Geotrichium
candidum
,
Kloeckera
epiculata
,
Saccharomyces
cerevisiae
,
Torulaspora
delbruckii
,
etc.
Starter is used for fermentation
of wort, some of which results
from earlier 'spontaneous'
acidifi cation step (see Table
16.21).
Asian rice
'wines': makkoli,
sake and others
Rice, malted
barley or wheat,
water, sometimes
brewer's
alcohol (e.g.
certain versions
of sake)
Makkoli:
nuruk
(wheat cake,
containing
Aspergillus
,
Rhizopus
,
Saccharomyces
spp. and lactic
acid bacteria
(LAB)
Sake:
1. koji
(steamed rice
with
Aspergillus
oryzae
)
2. Starter
(
S. cerevisiae
)
Chinese yellow
wine:
1. qu
(wheat or red rice
cake, containing
Aspergillus
and
Rhizopus
spp., and
Monascus
purpureus
)
2. Yeast culture
(
S
.
cerevisiae
)
Vietnamese wine:
men (rice and
cassava cake,
with
Amylomyces
rouxii
,
R. oryzae
,
S. cerevisiae
,
etc.)
Makkoli:
steamed rice
porridge:nuruk (∼8.5:1.5),
with more steamed rice and
water added in stages
Sake:
koji rice, koji, steamed
rice, water mixed, then more
steamed rice, water and koji
added in stages
Yellow wine:
qu added to
steamed rice:water (1:1), or
qu:starter:steamed glutinous
rice:water mixed
(1:0.6:10:15), where starter is
qu:cooked rice (1:10)
Vietnamese wine:
some
fennel, cloves and other spices
added to men as preservative,
men:gelatinised rice (1:25)
(Continued)
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