Effect of mixed yeast starter on volatile flavor compounds in Chinese rice wine during different brewing stages
Authors:
- Yijin YangYYYijin Yang
- Yongjun XiaYXYongjun Xia
- Guangqiang WangGWGuangqiang Wang
- Jianshen YuJYJianshen Yu
- Lianzhong AiLALianzhong Ai
Abstract
No abstract availableFunding Information
- industrial transformation and upgrading foundation of Shanghai (Hu CXY-2016-016)
- Capacity building project of Shanghai (15150502400)
- Hujiang Foundation of China (D15012)
- graduate student innovation fund project of Shanghai (JWCXSL1402)
This publication has 29 references indexed in Scilit:
- Effect of ‘wheat Qu’ on the fermentation processes and volatile flavour-active compounds of Chinese rice wine (Huangjiu)Journal of the Institute of Brewing, 2013
- Brewing of Chinese rice wine from rice roasted using superheated steamJournal of the Institute of Brewing, 2012
- Isolation and Phylogenetic Analysis of Two Thermotolerant, Fermentative Yeast Strains from Liquid Tapé Ketan (Indonesian Rice Wine)Food Science and Technology Research, 2012
- Breeding an Amylolytic Yeast Strain for Alcoholic Beverage ProductionApplied Biochemistry and Biotechnology, 2010
- The Influence of Yeast Strains on the Volatile Flavour Compounds of Chinese Rice WineJournal of the Institute of Brewing, 2010
- A Study on Characteristic Flavor Compounds in Traditional Chinese Rice Wine - Guyue Longshan Rice WineJournal of the Institute of Brewing, 2010
- Predicting Consumption, Wine Involvement and Perceived Quality of Australian Red WineJournal of Wine Research, 2009
- Comparison between Principal Component Analysis and Independent Component Analysis in Electroencephalograms ModellingBiometrical Journal, 2007
- Characteristics of some traditional Vietnamese starch-based rice wine fermentation starters (men)LWT, 2007
- Application of Ceramic Membrane CEFILT-MF, OF for Soy Sauce, Wine and SakeJOURNAL OF THE BREWING SOCIETY OF JAPAN, 1991