Improvement of flavor profiles in Chinese rice wine by creating fermenting yeast with superior ethanol tolerance and fermentation activity-Reference-Cited by-同舟云学术

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Improvement of flavor profiles in Chinese rice wine by creating fermenting yeast with superior ethanol tolerance and fermentation activity

Published:2018-06 Issue: Volume:108 Page:83-92
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Yang Yijin,Xia Yongjun,Lin Xiangna,Wang Guangqiang,Zhang Hui,Xiong Zhiqiang,Yu Haiyan,Yu Jianshen,Ai Lianzhong^ORCID

Funder

Capacity building project of Shanghai

Project of Industry Transformation and Upgrading of Shanghai

Shanghai Natural Science Fund

Key Project of Special Development Fund in National Self-innovative Pilot Area

Graduate Student Innovation Fund Project of Shanghai

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Newly generated interspecific wine yeast hybrids introduce flavour and aroma diversity to wines;Bellon;Applied Microbiology and Biotechnology,2011

2. Designing and creating Saccharomyces interspecific hybrids for improved, industry relevant, phenotypes;Bellon;Applied Microbiology and Biotechnology,2015

3. Yeast hybrids in winemaking;Bisson;Catalysts,2017

4. The influence of yeast strains on the volatile flavour compounds of Chinese rice wine;Chen;Journal of the Institute of Brewing,2010

5. Adaptive evolution of Saccharomyces cerevisiae with enhanced ethanol tolerance for Chinese rice wine fermentation;Chen;Applied Biochemistry and Biotechnology,2014

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2. Effect of cultures of synthetic starters on the flavour and ethyl carbamate content of rice wine;International Journal of Food Science & Technology;2024-07-08

3. Application of Strain Selection Technology in Alcoholic Beverages: A Review;Foods;2024-05-01

4. Effects of co‐fermentation of high‐yield ester Zygosaccharomyces rouxii and Saccharomyces cerevisiae on the quality of rice wine;JSFA reports;2024-01-11

5. The regulatory effects of microbial community on the formation of higher alcohols and volatile flavor components in Hongqu rice wine brewing;Food Bioscience;2023-12

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