Microorganisms in yeast cakes controlling the quality and taste of traditional fermentation products

Abstract

Alcohol fermentation was carried out with sticky rice using 15 most popular sorts of yeast cakes in Vietnam to produce different kinds of alcoholic beverages. The products were obtained by traditional distillation method and compared with each other for flavour and taste according to the standard qualification scale for alcoholic products. It revealed that Ruou Can yeast cake which has been widely used for hundreds years by local commirnities yielded the best product and therefore was selected for further studies...