Characterisation of volatile compounds in Maotai flavour liquor during fermentation and distillation-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Characterisation of volatile compounds in Maotai flavour liquor during fermentation and distillation

Published:2019 Issue:4 Volume:125 Page:453-463
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Cai Xuemei¹²^ORCID,Shen Yi³,Chen Mengyuan¹,Zhong Mingye¹,Zhou Yulin¹,Luo Aimin¹

Affiliation:

1. College of Light Industry, Textile and Food Engineering; Sichuan University; Chengdu Sichuan 610065 China

2. Cuisine Science Key Laboratory of Sichuan Province; Sichuan Tourism University; Chengdu Sichuan 610100 China

3. Sichuan Gulin Langjiu Distillery Co., Ltd; Luzhou Sichuan 646500 China

Funder

a key research project,Department of Science and Technology, Sichuan Province

Science and Technology Project of Luzhou

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.581/fullpdf

Reference26 articles.

1. Investigating the variation of volatile compound composition in Maotai flavour liquor during its multiple fermentation steps using statistical methods;Wu;Food Technol. Biotechnol,2016

2. Aroma characteristics of Moutai-flavour liquor produced with Bacillus licheniformis by solid-state fermentation;Zhang;Lett. Appl. Microbiol.,2013

3. Identification of microorganisms producinglactic acid during solid-state fermentation of Maotai flavour liquor;Yang;J. Inst. Brew,2018

4. Regulating yeast flavor metabolism by controlling saccharification reaction rate in simultaneous saccharification and fermentation of Chinese Maotai-flavor liquor;Wu;Int. J. Food Microbiol.,2015

5. Changes in volatile compounds of Chinese Luzhou-flavor liquor during the fermentation and distillation process;Ding;J. Food Sci.,2015

Cited by 18 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. Workshop environment heterogeneity shaped the microbiome and metabolome profiles during Xiasha round of Jiangxiangxing Baijiu;Food Chemistry: X;2024-06

2. Characterization and discrimination of the taste and aroma of Tibetan Qingke baijiu using electronic tongue, electronic nose and gas chromatography–mass spectrometry;Food Chemistry: X;2024-06

3. Combined microbiome and metabolomics analysis of Taorong-type baijiu high-temperature Daqu and medium-temperature Daqu;PeerJ;2024-01-03

4. Spatial heterogeneity of microbiota and flavor across different rounds of sauce-flavor baijiu in Northern China;Food Chemistry: X;2023-12

5. Study on Saccharification Efficiency Improvement by Eurotium cristatum and Its Application in Kaoliang Spirit Production;Starch - Stärke;2023-09-04

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3