Changes and rules of chemical composition in the fermented grains of Chinese strong aromatic spirits

Sichuan Daxue Xuebao (Gongcheng Kexue Ban)/Journal of Sichuan University (Engineering Science Edition)

Volumn 37, Issue 4, 2005, Pages 44-48

  Zhang, Wen Xue ^a   Yue, Yuan Yuan ^a   Xiang, Wen Liang ^a   Yang, Rui ^a   Hu, Cheng ^a   Wang, Zhong Yan ^a   Shen, Cai Hong ^b   Zhang, Liang ^b   Ying, Hong ^b  

^a SICHUAN UNIVERSITY   (China)

^b Luzhou Laojiao Group Company   (China)

Author keywords

Cellar microbial ecosystems; Chinese strong aromatic spirits; Fermented grains; Metabolism

Indexed keywords

COMPUTER SIMULATION; DATABASE SYSTEMS; ECOSYSTEMS; FERMENTATION; METABOLISM;

ARTIFICIAL SIMULATION; CELLAR MICROBIAL ECOSYSTEMS; CHEMICAL COMPOSITION; CHINESE STRONG AROMATIC SPIRITS; FERMENTED GRAINS; PH VALUE;

ALCOHOLS;

EID: 23044437932     PISSN: 10093087     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (7)

1. Zhang Wenxue, Qiao Zongwei, Xiang Wenliang, et al. Micro-ecological research progress of the cellar of Chinese flavor liquor. Liquor Making, 2004, 31(2): 31-35.
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3. Fan Ling, Yan Jianqing. Research on applying 3,5-dinitrosalicylic acid method to analysis the content of cotton reducing sugar[J]. Acta Gossypii Sinica, 1996, 8(3): 151-154.
4. Song Zhanwu, Wang Lai. Photometric determination of reducing sugar by using dinitrosalicylic acid reagent[J]. Journal of Northwest Normal University (Natural Science), 1997, 33(2): 52-55.