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Starters and koji from Vietnam
Men are dry starter cakes of rice that carry moulds, yeasts and bacteria. In the Xuan Thanh distilleries, crumbled men sweeten cooked rice in 2–3 days, and after water is added the mash ferments for 1–2 more days before it is distilled into rượu đế.
| Rice | Rice or wheat is the base of Asian dry starters in general[tamang2016] |
| An older starter | Around 1–2 % of earlier starter seeds the dough of Asian dry starters in general[tamang2016] |
| Rice or glutinous rice, cooked, for the wine | [phong2007] |
| Starter | back-slop for Asian dry starters in general (Tamang et al. 2016): an older starter is mixed into the dough |
Total time across the recorded steps: 3 days – 5 days
What changes: Rice dough with old starter is shaped into cakes and dried
The making method is the general one for Asian dry starters (Tamang et al.); no source checked gives times, amounts or added herbs for men itself. Output: dry men cakes.
Microbes at work in this step
in Asian dry starters in general, an older starter seeds the dough and the mixed culture grows briefly, then dries
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Men are dry starter cakes of rice that carry moulds, yeasts and bacteria. In the Xuan Thanh distilleries, crumbled men sweeten cooked rice in 2–3 days, and after water is added the mash ferments for 1–2 more days before it is distilled into rượu đế. Made in 4 steps over 3 days – 5 days. The longest step, mix crumbled men into cooked rice and let it sweeten, takes 2–3 days (Huynh Xuan Phong 2007) and runs at 34 °C (Dung N.T.P 2006). Moulds Rhizopus oryzae, R. microsporus, Absidia corymbifera and Amylomyces and Amylomyces rouxii, one of the best starch-splitters among isolates do most of the fermenting.
| Main step | 2–3 daysReported[phong2007] | Mix crumbled men into cooked rice and let it sweeten |
|---|---|---|
| Temperature | 34 °CReported[dung2006] | Mix crumbled men into cooked rice and let it sweeten |
| Acidity | pH 5.8Measured[lee1999] | Make the starter cakes |
Men are Vietnam's form of the Southeast Asian rice-cake starter. Their mould side was similar across 52 samples, while their bacteria varied widely from sample to sample.
Water used in Xuan Thanh rice-wine making often carried high coliform counts, and most spirits tested were above the national limits for aldehydes, esters and furfural.
Hazards the sources name: Plant pathogens and environmental contaminants such as Burkholderia ubonensis and Ralstonia solanacearum.
Every number is labelled with how it is known. How this atlas is made
By 2007, glutinous-rice wine at Xuan Thanh in Tra Vinh was giving way to cheaper broken-rice wine (Phong et al. 2007).
