Yeast used in the fermentation of alcohol extract from the folk of Thailand called "Thailand, Udon," which is the drinking of alcohol by passing through a bamboo tube. Yeast that brings the characterization of strain Saccharomyces cerevisiae in g-nat-level alcohol Yeast Saccharomyces cerevisiae isolation made from rice and bright with NP01 concentration of 12.4-13.1 percent alcohol (volume/volume) and bulk compounds phenolic. The result of the production of alcoholic drinks made from rice, red rice, with bright, bright substance that does not process hung ripe phankra. There will be a bright red, similar to the Red or pink wine. A substance at Toyama Nin nasai (anthocyanin) in alcoholic beverages made from rice, bright colors, not the steam phankra process hung fermentation using yeast strains of Yeast fermentation in industrial and applied NP01 wine W-4 wine varieties, chemical substance, the quantity of Toyama Nin nasai (anthocyanin) 131 118 and micro-organization.S/s/ml, respectively. Substances at Toyama Nin nasai (anthocyanin) in beverages made from rice, not bright phankra process steam to be hung higher than the beverage made from rice, the phankra process hung bright ripe. Anti-bacterial saronumun free alcoholic beverages made from rice, bright that is not cooked with phankra process hung up the higher alcohol made from grain that is bright finally hung process phankra. In the study indicated that the use of yeast strains for the production of alcohol NP01 from bright colored rice alcohol as an anti-bacterial and saronumun red. Keywords: antioxidant, anti-bacterial, bright, clean substances at Toyama nasai, alcohol.
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