An overview of fermentation in rice winemaking

Rice wine is an alcoholic beverage produced via the fermentation of cereals, primarily rice with starter cultures. It and consumed globally, especially in Asian countries. With growth global market, development high-quality wines gaining increasing interest. This paper reviews discusses comprehensive research details different regions, including selection starch substrates, comparison cultures’ microbial compositions, compositions its health benefits. The simultaneous saccharification (SSF) wine, microorganisms involved fermentation, factors affecting process are discussed, thus providing overview study perspectives.