Improvement of volatile aromatic compound levels and sensory quality of distilled soju derived from Saccharomyces cerevisiae and Wickerhamomyces anomalus co-fermentation
Author:
Funder
Korea Basic Science Institute
Korea Environmental Industry and Technology Institute
Publisher
Elsevier BV
Reference42 articles.
1. The effect of distillation conditions and alcohol content in ‘heart’ fractions on the concentrations of aroma volatiles and undesirable compounds in plum brandies;Balcerek;Journal of the Institute of Brewing,2017
2. The important contribution of non-Saccharomyces yeasts to the aroma complexity of wine: A review;Borren;Foods,2020
3. Effects of simultaneous and sequential cofermentation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on physicochemical and flavor properties of rice wine;Chen;Food Science & Nutrition,2021
4. Soju brewing characteristics of yeast strains N4 and N9 isolated from Korean traditional Nuruk;Choi;Korean Journal of Food Preservation,2017
5. Effect of organic acids addition to fermentation on the brewing characteristics of Soju distilled from rice;Choi;Korean Journal of Food Science and Technology,2015
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