A traditional Asian fermentation starter consisting of a dry cake or powder made from rice flour, containing a mixed culture of molds, yeasts, and bacteria. The molds first break down complex rice starches into simple sugars, which the yeasts then ferment into alcohol. It is the primary biological engine for producing rice wines and spirits.
Heard on the job
We need to crush a fresh batch of ragi and distribute it evenly over the steamed rice.
Also heard as
- ragi tape
Related terms
Brewer's yeast
The specific strains of yeast cultivated for fermenting beer, or the inactive byproduct sold as a supplement.
Attenuation
The percentage of original sugars in a wort or must that yeast has converted into ethanol and carbon dioxide.
Top fermentation
A brewing process where yeast cells rise to the surface of the liquid during active fermentation.