Influence of Electrochemical Oxidation on the Maturation Process of the Distilled Spirit-Reference-Cited by-同舟云学术

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Influence of Electrochemical Oxidation on the Maturation Process of the Distilled Spirit

Published:2020-07-17 Issue:29 Volume:5 Page:18349-18355
ISSN:2470-1343
Container-title:ACS Omega
language:en
Short-container-title:ACS Omega

Author:

Xiong Ayuan¹,Zhao Kun¹,Hu Yaru¹,Yang Guoping²,Kuang Bisheng³,Xiong Xiang³,Yang Zhilong³,Yu Yougui¹³,Zheng Qing¹³^ORCID

Affiliation:

1. School of Food and Chemical Engineering, Shaoyang University, Shaoyang 422000, China

2. Jiangxi Key Laboratory for Mass Spectrometry and Instrumentation, East China University of Technology, Nanchang 330013, China

3. Xiangjiao Institute for Liquor Engineering, Shaoyang University, Shaoyang 422000, China

Funder

Natural Science Foundation of?Hunan Province

Publisher

American Chemical Society (ACS)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.acs.org/doi/pdf/10.1021/acsomega.0c02090

Reference38 articles.

1. Effect of Fermentation Processing on the Flavor of Baijiu

2. Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation

3. Regulation of Saccharomyces cerevisiae genetic engineering on the production of acetate esters and higher alcohols during Chinese Baijiu fermentation

4. Application of electronic nose in Chinese spirits quality control and flavour assessment

5. Synergistic Effect of Multiple Saccharifying Enzymes on Alcoholic Fermentation for Chinese Baijiu Production

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1. Equilibrium of esterification in Chinese distilled liquor (Baijiu) during ageing;LWT;2024-01

2. Effects of irradiation on the aging and sensory quality of navel orange distilled spirits;Journal of the Science of Food and Agriculture;2023-09-28

3. Sources of Volatile Aromatic Congeners in Whiskey;Beverages;2023-08-02

4. Synergy of physicochemical reactions occurred during aging for harmonizing and improving flavor;Food Chemistry: X;2023-03

5. Growth of Plasmonic Nanoparticles for Aging Cask-Matured Whisky;ACS Applied Nano Materials;2022-10-06

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