Effect of 'wheat Qu' addition on the formation of ethyl carbamate in Chinese rice wine with enzymatic extrusion liquefaction pretreatment

Journal of the Institute of Brewing

Volumn 122, Issue 1, 2016, Pages 55-62

  Xu, Enbo ^a   Wu, Zhengzong ^a   Wang, Fang ^a   Long, Jie ^a   Xu, Xueming ^a   Jin, Zhengyu ^a   Jiao, Aiquan ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Chinese rice wine; Enzymatic extrusion; Ethyl carbamate; Quality; Wheat Qu

Indexed keywords

ARGININE; EXTRUSION; IMAGE QUALITY; LIQUEFACTION; METABOLISM; UREA; WINE;

ALCOHOLIC FERMENTATION; CHINESE RICE WINE; ETHYL CARBAMATE; PRE-TREATMENT; RICE WINE; WHEAT QU;

ENZYMATIC HYDROLYSIS;

EID: 84958770794     PISSN: 00469750     EISSN: 20500416     Source Type: Journal    
DOI: 10.1002/jib.290     Document Type: Article

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