Study of ultrasonic wave treatments for accelerating the aging process in a rice alcoholic beverage

Food Chemistry

Volumn 92, Issue 2, 2005, Pages 337-342

  Chang, Audrey Chingzu ^a  

^a NATIONAL ILAN UNIVERSITY   (Taiwan)

Author keywords

1.6 MHz and 20 kHz Ultrasonic waves; Aging; Rice alcoholic beverage

Indexed keywords

ALCOHOLIC BEVERAGE; AROMA; ARTICLE; CONTAINER; FERMENTATION; FOOD PROCESSING; RICE; SACCHAROMYCES; SACCHAROMYCES SAKE; SENSORY EVALUATION; ULTRASOUND;

SACCHAROMYCES;

EID: 15244347087     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.07.027     Document Type: Article

References (20)

1. AOAC. (1995). Official Methods of Analysis. Washington D.C. USA; Association of Official Analytical Chemists
2. M. Castellari, L. Matricardi, G. Arfelli, and A. Amati Level of single bioactive phenolics in red wine as a function of the oxygen supplied during storage Food Chemistry 69 2000 61 67
3. A.C. Chang The effects of gamma irradiation on rice wine maturation Food Chemistry 83 2003 323 327
4. A.C. Chang, and F.C. Chen The application of 20 kHz ultrasonic waves to accelerate the aging of different wines Food Chemistry 79 2002 501 506
5. C. Cocito, G. Gaetano, and C. Delfini Rapid extraction of aroma compounds in must and wine by means of ultrasound Food Chemistry 2 1995 311 320
6. P. Ho, T.A. Hogg, and M.C.M. Silva Application of a liquid chromatographic method for the determination of phenolic compounds and furans in fortified wines Food Chemistry 64 1999 115 122
7. Huang, C. C. (1980). Studies on the chemical aging method of Shaoshing wine. Annual Report of Wine Factories of the Taiwan Tobacco and Wine Monopoly Bureau, 81-86 Taipei, Taiwan
8. S.J. Huang Manual of organoleptic test methods of foods 1984 Bureau of Standards, Metrology, and Inspection Taipei, Taiwan
9. Huang, C. T. (1987). Manufacturing of high quality rice liquor (II) distillation. Annual Report of Wine Factories of the Taiwan Tobacco and Wine Monopoly Bureau, 89-92, Taipei, Taiwan
10. Jan, Y. W., & Hsu, H. M. (1984). Techniques of making sweet dessert wine - part I: experiments on accelerating grape maturity and making wine. Annual Report of Wine Factories of the Taiwan Tobacco and Wine Monopoly Bureau, 103-109, Taipei, Taiwan
11. J. Lindley, and T. Mason Sonochemistry - synthetic applications Chemical Society Reviews 16 1987 275 311
12. E. Maduagwu Effects of pasteurization, vitamin C supplementation and ultraviolet irradiation on the nitrosamine content of palm wine Journal of Food Technology 17 1982 589 594
13. M. Masuda, M. Yamamota, and Y. Asakura Direct gas chromatographic analysis of fusel alcohols, fatty acids and esters of distilled alcoholic beverages Journal of Food Science 50 1985 264 265
14. K. Matsuura, M. Hirotsune, Y. Nunokawa, M. Satoh, and K. Honda Acceleration of cell growth and ester formation by ultrasonic wave irradiation Journal of Fermentation and Bioengineering 77 1994 36 40
15. A.J. Saterlay, and R.G. Compton Sonoelectroanalysis - an overview Fresenius' Journal of Analytical Chemistry 367 2000 308 313
16. S. Sato Aging of foods pp. 23-25 1984 Japanese Kung Ling Press Tokyo, Japan
17. M. Sato Statistical organoleptic test methods - applications 1988 Japanese Nichicalen Corporation Tokyo, Japan
18. R.F. Simpson, and G.C. Miller Aroma composition of aged Riesling wine Vitis 22 1983 51 63
19. Wang, W. H. (1980). The techniques of wine sensory evaluation. Techniques of wine produce-Taiwan Tobacco and Wine Monopoly Bureau, Taipei, Taiwan, vol. 2, pp. 40-57
20. X.L. Zhai The statistics analysis of the results by sequence sense organ test Liquor-making Science & Technology 3 2000 73 75