Production of flavor-rich rice <i>shochu</i> with addition of caproic acid producing bacteria consortium and lactic acid bacterium in a demonstration test
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Published:2017
Issue:6
Volume:112
Page:432-441
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ISSN:0914-7314
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Container-title:JOURNAL OF THE BREWING SOCIETY OF JAPAN
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language:en
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Short-container-title:J.Brew.Soc
Author:
YUAN Hua-Wei1, TAN Li2, CHEN Hao2, SUN Zhao-Yong2, TANG Yue-Qin2, KIDA Kenji2
Affiliation:
1. College of Life Science and FoodEngineering Yibin University 2. College of Architecture and Environment, Sichuan University
Publisher
Brewing Society of Japan
Subject
General Earth and Planetary Sciences,Water Science and Technology,Geography, Planning and Development
Reference21 articles.
1. 1) 日本酒造組合中央会: http://www.honkakuShochu-awamori.jp/pdf/about/definition.pdf (last accessed May 2016) . 2. 2) Zhang, W.X., Qiao. Z.W., Shigematsu T., Tang Y.Q., Hu C., Morimura S., and Kida, K: Analysis of the bacterial community in Zaopei during production of Chinese Luzhou-flavor liquor. J. Inst. Brew. 111, 215-222 (2005). 3. 3) Zhang, W.X., Qiao, Z.W., Tang, Y.Q., Hu, C., Sun, Q., Morimura, S., and Kida, K: Analysis of the fungal community in Zaopei during the production of Chinese Luzhou-flavour liquor. J. Inst. Brew, 113, 21-27 (2007). 4. 4) 舒代兰, 張丽鶯, 張文学, 岳元媛, 劉凯, 木田建次: 濃香型白酒醪発酵過程中の香気成分の変化動向. 食品科学, 28, 89-92 (2007). 5. 5) 张文学, 岳元媛, 向文良, 楊瑞, 胡承, 王忠彦, 沈才洪, 張良, 応鴻: 濃香型白酒醪中化学物質の変化及び規律性. 四川大学学報(工程科学版), 37, 44-48 (2005).
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