Zobrazeno 1 - 4
of 4
pro vyhledávání: '"De-Wen Zhu"'
Publikováno v:
Food Technology and Biotechnology, Vol 54, Iss 2, Pp 243-249 (2016)
The use of multiple fermentations is one of the most specific characteristics of Maotai-flavoured liquor production. In this research, the variation of volatile composition of Maotai-flavoured liquor during its multiple fermentations is investigated
Externí odkaz:
https://doaj.org/article/d8e587a7c45b4a4b8b8816d59032fd71
Publikováno v:
Waste and Biomass Valorization. 8:793-802
Dissolved organic matter (DOM) collected from a garage-type dry fermentation system was investigated using UV–Vis absorption and fluorescence spectroscopy. Spectral parameters A253/203, biological index and fluorescence index were used to assess th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3677b7cf32771c45cb298d9d5c5cf316
https://doi.org/10.1007/s12649-016-9613-2
https://doi.org/10.1007/s12649-016-9613-2
Publikováno v:
Journal of the Institute of Brewing. 121:290-294
Rice straws are widely used in Daqu (starter) preparation for Maotai-flavour liquor brewing to provide adequate thermal insulation, water retention and aeration. As the straws have direct contact with the Daqu during its preparation, the microorganis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a498c92bf5d0db037e845a4f6bfe270f
https://doi.org/10.1002/jib.210
https://doi.org/10.1002/jib.210
Publikováno v:
Food Technology and Biotechnology. 54
The use of multiple fermentations is one of the most specific characteristics of Maotai--flavoured liquor production. In this research, the variation of volatile composition of Maotai-flavoured liquor during its multiple fermentations is investigated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8d50843285424288399d58f43fe004b
https://doi.org/10.17113/ftb.54.02.16.4582
https://doi.org/10.17113/ftb.54.02.16.4582