Regional characteristics and discrimination of the fermentation starter Hong Qu in traditional rice wine brewing
Author:
Affiliation:
1. Institute of Agricultural Engineering Technology Fujian Academy of Agricultural Sciences Fuzhou Fujian 350003 China
2. Fujian Key Laboratory of Agricultural Products (Food) Processing Fuzhou Fujian 350013 China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15117
Reference35 articles.
1. Effect of ‘wheat Qu’ on the fermentation processes and volatile flavour-active compounds of Chinese rice wine (Huangjiu)
2. Development of defined mixed-culture fungal fermentation starter granulate for controlled production of rice wine
3. Cholesterol-lowering effects of a proprietary Chinese red-yeast-rice dietary supplement
4. Fungal community diversity and fermentation characteristics in regional varieties of traditional fermentation starters for Hong Qu glutinous rice wine
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