The sensory and flavor characteristics of Shaoxing Huangjiu (Chinese rice wine) were significantly influenced by micro‐oxygen and electric field

The sensory and flavor characteristics of Shaoxing Huangjiu (Chinese rice wine) were significantly influenced by micro‐oxygen and electric field

Abstract In order to improve the high cost of equipment and difficult management caused by the natural aging of Chinese rice wine (Huangjiu), micro‐oxygen (MO) and electric field (PEF) technology are used to accelerate the aging of Huangjiu. The results showed that micro‐oxygen and electric field ha...

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Autores principales: Chi Shen, Hongyi Zhu, Wenxia Zhu, Yimeng Zhu, Qi Peng, Nabil I. Elsheery, Jianwei Fu, Guangfa Xie, Huajun Zheng, Jiongping Han, Baowei Hu, Jianqiu Sun, Peng Wu, Yuyan Fan, Dula Bealu Girma
Formato: article
Lenguaje:EN
Publicado: Wiley 2021
Materias:
Chinese rice wine
electric field
flavor characteristic
free amino acids
micro‐oxygen
sensory profile
Nutrition. Foods and food supply
TX341-641
Acceso en línea:https://doaj.org/article/21021e7a9c3a45f18faba9d8647d38f3
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https://doaj.org/article/21021e7a9c3a45f18faba9d8647d38f3

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