Analysis of characteristic flavour compounds in Chinese rice wines and representative fungi in wheat Qu samples from different regions

Journal of the Institute of Brewing

Volumn 118, Issue 1, 2012, Pages 114-119

  Yu, Lijuan ^a   Ding, Fei ^a   Ye, Hui ^a  

^a NANTONG UNIVERSITY   (China)

Author keywords

Chinese rice wine; Flavour compound; Fungus; Wheat Qu

Indexed keywords

ASPERGILLUS; FERMENTATION; FLAVOR COMPOUNDS; FUNGI; MICROORGANISMS; VOLATILE ORGANIC COMPOUNDS; YEAST;

ASPERGILLUS ORYZAE; CHINESE RICE WINE; CLADOSPORIUM CLADOSPORIOIDES; FUNGAL COMMUNITY; PENICILLIUM CHRYSOGENUM; SAKE BREWING; VOLATILE COMPOUNDS; WHEAT QU;

WINE;

EID: 84868627433     PISSN: 00469750     EISSN: 20500416     Source Type: Journal    
DOI: 10.1002/jib.13     Document Type: Article

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