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Some study results onthe indigenous knowledge in using plant species for wine fermentation

Last modified on 20/10/2013 at 8:28:00 PM. Total 3168 views.

In the North-West region of Vietnam, wine is well-known. In Son La province, the wine, which was made from herb fermentation starter is particularly interesting because of its sherry-like taste and flavour. It is presently manufactured at home-scale using solid-state starter in cake form. During preliminary field work, the process of manufacture of starter cakes belonging to some ethnic groups in Son La were observed. The result shows that: There are 22 species in 18 genera, 14 families which are used for manufacture of traditional herb fermentation starter. There are 8% of total species have effect to make more fermentation, 24% of total species have effect to make wine more stronger, 35% of total species have effect to make wine smooth, 56% of total species have effect to make wine more flavourful. Thirteen representative oriental herbs were used for manufacture of starter, including: Carica papaya, Glycosmis citrifolia, Schima wallichii, Alstonia scholaris, Alpinia galanga, Machilus parviflora, Zingiber offficinale, Capiscum frutescens, Oroxylum indicum, Chloranthus erectus, Piper hymenophyllum, Radermachetas hainanensis, Acronychia pedunculata. The indigenous knowledge in using plant species for manufacture of starter is very diverse by number species was used and the way of making wine traditional fermentation starter.

Do Hoang Chung, Dang Kim Vui, Tran Quoc Hung
Agro-Forestry University at Thai Nguyen
Bui Van Thanh
IEBR, VAST

(Proceedings of 4th Scientific National Conferences on Ecology and Biological Resources, Hanoi 2011)

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