Innovation Chinese rice wine brewing technology by bi-acidification to exclude rice soaking process-Reference-Cited by-同舟云学术

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Innovation Chinese rice wine brewing technology by bi-acidification to exclude rice soaking process

Published:2017-04 Issue:4 Volume:123 Page:460-465
ISSN:1389-1723
Container-title:Journal of Bioscience and Bioengineering
language:en
Short-container-title:Journal of Bioscience and Bioengineering

Author:

Wei Xiao Lu,Liu Shuang Ping,Yu Jian Shen,Yu Yong Jian,Zhu Sheng Hu,Zhou Zhi Lei,Hu Jian,Mao Jian

Funder

National Key Research and Development Program of China

‘863’ Program

National Natural Science Foundation of China

Fundamental Research Funds for the Central Universities of China

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference28 articles.

1. Analysis of characteristic flavour compounds in Chinese rice wines and representative fungi in wheat Qu samples from different regions;Yu;J. Inst. Brew.,2012

2. Antioxidant properties of Chinese yellow wine, its concentrate and volatiles;Que;Lwt-Food Sci. Technol.,2006

3. Characterization of odor-active compounds in sweet-type Chinese rice wine by aroma extract dilution analysis with special emphasis on sotolon;Chen;J. Agric. Food Chem.,2013

4. Water absorption characteristics and structural properties of rice for sake brewing;Tomochika;J. Biosci. Bioeng.,2008

5. Characterization of volatile and semivolatile compounds in Chinese rice wines by headspace solid phase microextraction followed by gas chromatography-mass spectrometry;Luo;J. Inst. Brew.,2008

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2. Research on the brewing technology of Dangshen Huangjiu with low biogenic amines and high functional factors;Journal of the Science of Food and Agriculture;2024-04-23

3. Lactiplantibacillus plantarum F25-4 assisted rice soaking water improves the quality of Chinese rice wine;Journal of Cereal Science;2024-03

4. In-situ substitution and community dynamics modeling for enhanced safety in Chinese rice wine brewing;Food Research International;2024-01

5. Environmental factors drive microbial community succession in biofortified wheat Qu and its improvement on the quality of Chinese huangjiu;Journal of Bioscience and Bioengineering;2023-12

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