ABSTRACT
Ethnic starters and alcoholic beverages The malting process for alcohol production in the Himalayas is rarely or never used in traditional alcohol fermentation processes. Wine making is also not a tradition in the Himalayas, since fruits are eaten directly without extracting them into juice or fermenting them into wines. Instead, drymixed starters containing a consortium of microorganisms are traditionally used in the fermentation of alcoholic beverages in the Himalayas.
