{"product_id":"fermentation-von-sundar-m-und-sukumar-m","title":"Fermentation","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\u003cdiv class=\"aw-variant-hidden-subtitle-div\" id=\"aw-variant-subtitle-9783843363280\"\u003e\u003ch3\u003eRice wine by Fermentation\u003c\/h3\u003e\u003c\/div\u003e","brand":"Autorenwelt Shop","offers":[{"title":"Softcover - 9783843363280","offer_id":54103034659141,"sku":"9783843363280","price":59.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/0622\/files\/f2d1a8ee-fc9d-40e2-b00d-069efb533440.jpg?v=1770447640","url":"https:\/\/shop.autorenwelt.de\/products\/fermentation-von-sundar-m-und-sukumar-m","provider":"Autorenwelt Shop","version":"1.0","type":"link"}