Comparison of oenological property, volatile profile, and sensory characteristic of Chinese rice wine fermented by different starters during brewing-Reference-Cited by-同舟云学术

Comparison of oenological property, volatile profile, and sensory characteristic of Chinese rice wine fermented by different starters during brewing

Published:2017-12-31 Issue:sup3 Volume:20 Page:S3195-S3211
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Yang Yijin¹,Xia Yongjun¹,Wang Guangqiang¹,Zhang Hui¹,Xiong Zhiqiang¹,Yu Jianshen²,Yu Haiyan³,Ai Lianzhong¹

Affiliation:

1. Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, PR China

2. Shanghai Jinfeng Wine Co., Ltd., Shanghai, PR China

3. School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, PR China

Funder

the Graduate student innovation fund project of Shanghai

the project of industry transformation and upgrading of Shanghai

Capacity building project of Shanghai

the Shanghai Natural Science Fund

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1325900

Reference53 articles.

1. Quantification of bioactive constituents and antioxidant activity of Chinese yellow wine

2. Changes in Volatile Compounds of Chinese Rice Wine Wheat Qu During Fermentation and Storage

3. Characterization of Aroma Compounds in Chinese Rice Wine Qu by Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction

4. Characterization of fungal community and dynamics during the traditional brewing of Wuyi Hong Qu glutinous rice wine by means of multiple culture-independent methods

5. Red-Koji Fermented Red Ginseng Ameliorates High Fat Diet-Induced Metabolic Disorders in Mice

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