Development of a process for producing ethyl caproate- and ethyl lactate-rich riceshochu-Reference-Cited by-同舟云学术

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Development of a process for producing ethyl caproate- and ethyl lactate-rich riceshochu

Published:2015-06-29 Issue:3 Volume:121 Page:432-439
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Yuan Hua-Wei¹,Tan Li²,Luo Song¹,Chen Hao²,Yi Xin¹,Sun Zhao-Yong²,Zhang Wen-Xue¹,Tang Yue-Qin²,Kida Kenji¹²

Affiliation:

1. College of Light Industry; Textile and Food Engineering; Sichuan University; No. 24 South Section 1, First Ring Road Chengdu 610065 China

2. College of Architecture and Environment; Sichuan University; No. 24 South Section 1, First Ring Road Chengdu 610065 China

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.240/fullpdf

Reference26 articles.

1. Development of efficient shochu production technology with long-term repetition of sashimoto and reuse of stillage for fermentation;Miyagawa;J. Inst. Brew.,2011

2. Honkaku Shochu and Awamori Home page http://www.honkakuShochu-awamori.jp/pdf/about/definition.pdf 2014

3. Daqu - a traditional Chinese liquor fermentation starter;Zheng;J. Inst. Brew.,2011

4. Variation of flavor components in Zaopei of Luzhou-flavor liquor during fermentation;Shu;Food Sci.,2007

5. Changes and rules of chemical composition in the fermented grains of Chinese strong aromatic spirits;Zhang;J. Sichuan Univ. (Eng. Sci. Edn),2005

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3. Effect of Koji on Flavor Compounds and Sensory Characteristics of Rice Shochu;Molecules;2023-03-16

4. Isolation and characterization of yeast for the production of rice wine with low fusel alcohol content;PLOS ONE;2021-11-17

5. Isolation and Identification of a High-Yield Ethyl Caproate-Producing Yeast From Daqu and Optimization of Its Fermentation;Frontiers in Microbiology;2021-05-31

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