The influence of yeast strains on the volatile flavour compounds of Chinese rice wine

Journal of the Institute of Brewing

Volumn 116, Issue 2, 2010, Pages 190-196

  Chen, Shuang ^a   Xu, Yan ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Chinese rice wine; GC MS; HS SPME; Volatile compounds; Yeast strains

Indexed keywords

DRUG PRODUCTS; FERMENTATION; FLAVOR COMPOUNDS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; PRINCIPAL COMPONENT ANALYSIS; STRAIN; VOLATILE ORGANIC COMPOUNDS; WINE;

CHINESE RICE WINE; GC-MS; HS-SPME; VOLATILE COMPOUNDS; YEAST STRAIN;

YEAST;

EID: 77956273986     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2010.tb00417.x     Document Type: Article

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