Influence of vacuum soaking on the brewing properties of japonica rice and the quality of Chinese rice wine.

Zhu, Fengbo; Li, Sen; Guan, Xiao; Huang, Kai; Li, Qiuyun

Zhu, Fengbo; Li, Sen; Guan, Xiao; Huang, Kai; Li, Qiuyun.

Afiliação

Zhu F; School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
Li S; School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
Guan X; School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China. Electronic address: gnxo@163.com.
Huang K; School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
Li Q; School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.

J Biosci Bioeng ; 130(2): 159-165, 2020 Aug.

Article em En | MEDLINE | ID: mdl-32418725

Assuntos

Manipulação de Alimentos/métodos; Microbiologia Industrial/métodos; Oryza/química; Vapor; Vácuo; Vinho/normas; Ácidos/análise; Fermentação; Aromatizantes/análise; Nitrogênio/análise; Oryza/metabolismo; Paladar; Vinho/microbiologia

Palavras-chave

Brewing; Chinese rice wine; Flavor compounds; Sensory evaluation; Vacuum soaking

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Oryza / Vapor / Vácuo / Vinho / Microbiologia Industrial / Manipulação de Alimentos Idioma: En Revista: J Biosci Bioeng Ano de publicação: 2020 Tipo de documento: Article

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google