A5080679528- Food Quality and Safety Studies
- Fermentation and Sensory Analysis
- Tea Polyphenols and Effects
- Horticultural and Viticultural Research
- Microbial Metabolism and Applications
Shanghai Institute of Technology
2020-2021
Microorganism species and inoculation fermentation methods have great influence on physicochemical flavor properties of rice wine. Thus, this work investigated microbial interactions aroma changes wine through different strategies
Summary Mixed starter of pure mould and yeast was designed to circument the problem flavour characteristics in rice wine. The result underlined that mixed (Q7) made by simultaneous inoculation Rhizopus oryzae , Saccharomyces cerevisiae Wickerhamomyces anomalus Candida glabrata had highest contents α‐amylase (8.02 ± 0.96 U/g) sensory scoring (92.05 2.24), presenting relatively strong flower‐aroma, wine‐aroma, Qu‐aroma rice‐aroma. Meanwhile, total concentration compounds wine (RQ, 125.828 mg L...