The effects of different accelerating techniques on maize wine maturation

Food Chemistry

Volumn 86, Issue 1, 2004, Pages 61-68

  Chang, Audrey Chingzu ^a  

^a NATIONAL ILAN UNIVERSITY   (Taiwan)

Author keywords

Accelerating techniques; Maize wine; Maturation

Indexed keywords

ACIDITY; ARTICLE; FERMENTATION TECHNIQUE; GAMMA RADIATION; GAS CHROMATOGRAPHY; SACCHAROMYCES; SENSORY EVALUATION; TITRIMETRY; ULTRASOUND; WINE;

SACCHAROMYCES; ZEA MAYS;

EID: 1042277784     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.08.010     Document Type: Article

References (27)

1. A.O.A.C. (1995). Official Methods of Analysis. Washington DC, USA: Association of Official Analytical Chemists.
2. Ayed N., Yu H.L., Lacroix M. Improvement of anthocyanin yield and shelf-life extention of grape pomace by gamma irradiation. Journal of Food Research International. 32:1999;539-543.
3. Bachir M.A. Effect of gamma irradiation on storability of two cultivars of Syrian grapes (Vitis vinifera). Journal of Radiation Physics and Chemistry. 55:1999;81-85.
4. Caldwell C.L., Spayd S.E. Effects of gamma irradiation on chemical and sensory evaluation of Cabernet Sauvignon wine. American Chemical Society. 26:1989;337-345.
5. Castellari M., Matricardi L., Arfelli G., Amati A. Level of single bioactive phenolics in red wines as a function of the oxygen supplied during storage. Food Chemistry. 69:2000;61-67.
6. Chang A.C., Chen F.C. The application of 20 kHz ultrasonic waves to accelerate the aging of different wines. Journal of Food Chemistry. 79:2002;501-506.
7. Cocito C., Gaetano G., Delfini C. Rapid extraction of aroma compounds in must and wine by means of ultrasound. Food Chemistry. 2:1995;311-320.
8. Core J. Corn coproduct cuts ethanol production costs. Agricultural Research. 50(4):2002;20-21.
9. Eyck T.A.T., Deseran F.A. In the words of experts: The interpretive process of the food irradiation debate. International Journal of Food Science and Technology. 36:2001;821-831.
10. Food Industry Research and Development Institute (2000). Catalogue of fungi. Hsinchu, Taiwan.
11. Ho P., Hogg T.A., Silva M.C.M. Application of a liquid chromatographic method for the determination of phenolic compounds and furans in fortified wines. Food Chemistry. 64:1999;115-122.
12. Hua F.M., Chen Q.F., Yu Y.T., Huang L.G. Acceleration of yellow rice wine mellowness by cobalt ray. Acta Agriculture Nucleatae Sinica. 3:1989;178-186.
13. Huang S.J. Manual of organoleptic test methods of foods. 1984;Bureau of Standards, Metrology, and Inspection, Taipei, Taiwan.
14. Maduagwu E. Effects of pasteurization, vitamin C supplementation and ultraviolet irradiation on the nitrosamine content of palm wine. Journal of Food Technology. 17:1982;589-594.
15. Masuda M., Yamanota M., Asakura Y. Direct gas chromatographic analysis of fusel alcohol, fatty acids and esters of distilled alcoholic beverage. Journal of Food Science. 50:1985;264-265.
16. Matsuura K., Hirotsune M., Nunokawa Y., Satoh M., Honda K. Acceleration of cell growth and ester formation by ultrasonic wave irradiation. Journal of Fermentation and Bioengineering. 77:1994;36-40.
17. Murray J. Classic Bourbon, Tennessee and Rye whiskey. 1998;Prion Books Limited, London, UK.
18. Nouadje G., Simeon N., Dedieu D., Nertz M., Puig P., Couderc F. Determination of twenty eight biogenic amines and amino acids during wine aging by micellar electrokinetic chromatography and laser-induced fluorescence detection. Journal of Chromatography A. 765:1997;337-343.
19. Pena-Neira A., Hernandez T., Garcia-Vallejo C., Estrella I., Suarez J.A. A survey of phenolic compounds in Spanish wines of different geographical origin. European Food Research and Technology A. 210:2000;445-448.
20. Riponi C., Carnacini A. Influence of yeast strain on the composition of wines for the production of brandy. Journal of Wine Research. 8(1):1997;41-50.
21. Saterlay A.J., Compton R.G. Sonoelectroanalysis - An overview. Fresenius' Journal of Analytical Chemistry. 367(4):2000;308-313.
22. Sato M. Statistical organoleptic test methods - Applications. 1988;Nichicalen Corporation, Tokyo, Japan.
23. Sato M., Suzuki Y., Okuda T., Yokotsuka K. Contents of Resveratrol, piceid, and their isomers in commercially available wines made from grapes cultivated in Japan. Bioscience Biotechnology and Biochemistry. 61(11):1997;1800-1805.
24. Simpson R.F., Miller G.C. Aroma composition of aged Riesling wine. Vitis. 22:1983;51-63.
25. Suslick, K. S. (1989). The chemical effects of ultrasound. Scientific American, February, 80-86.
26. Wang, W. H., 1980. The techniques of wine sensory evaluation. Techniques of wine produce (Vol. 2, pp. 40-57). Taipei, Taiwan: Taiwan Tobacco and Wine Monopoly Bureau.
27. Zhai X.L. The statistics analysis of the results by sequence sense organ test. Liquor-making Science and Technology. 3:2000;73-75.