Impact of fermentation temperature on the quality and sensory characteristics of imo‐shochu-Reference-Cited by-同舟云学术

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Impact of fermentation temperature on the quality and sensory characteristics of imo‐shochu

Published:2021-01 Issue:4 Volume:127 Page:417-423
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Liu Genqiao¹,Serikawa Juna²,Okutsu Kayu²^ORCID,Yoshizaki Yumiko¹²,Futagami Taiki¹²,Tamaki Hisanori¹²,Takamine Kazunori¹²

Affiliation:

1. The United Graduate School of Agricultural Sciences Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan

2. Education and Research Centre for Fermentation Studies, Faculty of Agriculture Kagoshima University Korimoto 1‐21‐24 Kagoshima 890‐0065 Japan

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jib.674

Reference29 articles.

1. The Formation of β-Damascenone in Sweet Potato Shochu

2. The effect of temperature on fermentation and beer volatiles at an industrial scale

3. Effects of Fermentation Temperature on Key Aroma Compounds and Sensory Properties of Apple Wine

4. Influence of fermentation temperature on composition and sensory properties of Semillon and Shiraz wines;Reynolds A;Am J Enol Vitic,2001

5. Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Decoding the molecular basis for temperature control by metabolomics to improve the taste quality of soy sauce fermented in winter;Food Bioscience;2023-08

2. Characterization of aroma profiles of kokuto-shochu prepared from three different cultivars of sugarcane;Journal of Bioscience and Bioengineering;2023-06

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