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

4. Alternative Process for Production of Sweet Potato Distilled Beverage;Brazilian Archives of Biology and Technology;2020

5. カプロン酸生産菌群や乳酸菌添加による香気性豊かな米焼酎製造および環境調和型プロセスの開発;JOURNAL OF THE BREWING SOCIETY OF JAPAN;2018

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