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    Preparation of Rice Wine

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    asrivastava_nrdc
    This document describes a process for preparing rice wine. The process involves enzymatically breaking down rice to produce sugars, which are then fermented to produce rice wine containing 6-12% ethanol. The rice wine is flavored and rich in minerals, amino acids, trace elements, and vitamins. For best quality, the rice wine can be aged for 6 months to several years. The rice wine is intended for human consumption.

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    Preparation of Rice Wine

    Uploaded by

    asrivastava_nrdc
    69 views1 page
    This document describes a process for preparing rice wine. The process involves enzymatically breaking down rice to produce sugars, which are then fermented to produce rice wine containing 6-12% ethanol. The rice wine is flavored and rich in minerals, amino acids, trace elements, and vitamins. For best quality, the rice wine can be aged for 6 months to several years. The rice wine is intended for human consumption.

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    This document describes a process for preparing rice wine. The process involves enzymatically breaking down rice to produce sugars, which are then fermented to produce rice wine containing 6-12% ethanol. The rice wine is flavored and rich in minerals, amino acids, trace elements, and vitamins. For best quality, the rice wine can be aged for 6 months to several years. The rice wine is intended for human consumption.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    69 views1 page

    Preparation of Rice Wine

    Uploaded by

    asrivastava_nrdc
    This document describes a process for preparing rice wine. The process involves enzymatically breaking down rice to produce sugars, which are then fermented to produce rice wine containing 6-12% ethanol. The rice wine is flavored and rich in minerals, amino acids, trace elements, and vitamins. For best quality, the rice wine can be aged for 6 months to several years. The rice wine is intended for human consumption.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
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    National Research Development Corporation

    Technology offer

    A Process for the Preparation of Rice Wine


    Rice wine is prepared by enzymatic saccharification of broken rice followed by fermentation. The product thus produced is flavored, rich in minerals, amino acids, trace elements, vitamin and ethanol 6-12%. A very high quality product also being made by keeping for aging (six months to several years).

    Uses For Human consumption

    Kindly Contact for Further Details: Dr. Ashish Kumar Srivastava Scientific Officer National Research Development Corporation (NRDC) (An Enterprise of DSIR, Ministry of Science & Technology, Govt.of India) 20-22, Zamroodpur Community Centre, Kailash Colony Extension, New Delhi: 110048 EPABX : +91-11-29240401-08 Extn. 219 Fax : +91-11-29242409-10 Mobile : +91-11-9818995833 Skype : asrivastava.nrdc Email : asrivastava@nrdc.in; asrivastava.nrdc@gmail.com Website : http://www.nrdcindia.com

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