Selection of Non-Saccharomyces Yeasts and Effect of Co-fermentation with Them and Rhizopus on the Volatile Flavor Components of Fermented Glutinous Rice Wine
To solve the current problems of fermented glutinous rice wine produced with traditional Jiuqu as a fermentation starter such as unstable quality, weak aroma and high alcohol content, this study selected non-Saccharomyces yeast strains with ester-producing and aroma-enhancing characteristics from tr...
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| Autor Principal: | |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
China Food Publishing Company
2024-08-01
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| Series: | Shipin Kexue |
| Assuntos: | |
| Acceso en liña: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-15-010.pdf |
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