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A QTRAP-based mass spectrometry method for the detection and confirmation of nine sweeteners in Chinese rice wine
A rapid and sensitive QTRAP mass spectrometric method was developed for the detection and confirmation of nine sweeteners (acesulfame, saccharin...
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Evaluation of taste characteristics of chinese rice wine by quantitative description analysis, dynamic description sensory and electronic tongue
To reveal the specific differences in taste characteristics of Chinese rice wine, quantitative description analysis, temporal check-all-that-apply...
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The effect of incorporating lingonberry (Vaccinium vitis-idaea L.) on the physicochemical, nutrient, and sensorial properties of Chinese sweet rice wine
The use of lingonberry in food processing to improve food quality and human health is increasing, and lingonberry fruit has edible and medicinal...
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Optimization of fermentation conditions and quality evaluation of Chaenomeles sinensis glutinous rice wine
The present study was conducted to optimize fermentation conditions for preparation of Chaenomeles sinensis Glutinous Rice Wine (CRW). The dynamic...
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Anthocyanins composition and antioxidant activity of purple rice and color degradation under sunlight exposure of purple rice wine
This study aimed to elaborate the roles of anthocyanins and antioxidant activity of Chinese purple rice, and examined the changes of color...
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TiO2@SiO2 flexible nanofiber membrane-based syringe membrane solid phase extraction for determination of beryllium in Chinese yellow rice wine samples by graphite furnace atomic absorption spectrometry
Beryllium is an extremely toxic element for human beings. Therefore, knowledge of Be content in food samples is important to evaluating its potential...
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The Analysis of Changes in Nutritional Components and Flavor Characteristics of Wazu Rice Wine During Fermentation Process
Wazu rice wine, a typical Chinese rice wine with a high nutritional value and unique flavor, is worthy of further development but has rarely been...
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The effects of an innovative pul** technique of synchronously pul** and gelatinizing treatment on raw materials properties, oenological parameters, fermentation process, and flavor characteristics of glutinous rice wine
Liquid-state fermentation has been increasingly applied in the industrial glutinous rice wine (GRW) production. However, products brewed by this...
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Assessment of the contributions of Saccharomyces cerevisiae, Hansenula sp. and Pichia kudriavzevii to volatile organic compounds and sensory characteristics of waxy rice wine
AbstractThe production of waxy rice wine (WRW) usually requires multiple strains for fermentation. However, information about the contributions of...
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Chinese Liquor and Related Introduction
Chinese liquor is a unique distilled spirit produced in China and aging is a necessary part of the production process of liquor. In this chapter, the...
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Quality improvement of sweet rice wine fermented with Rhizopus delemar on key aroma compounds content, phenolic composition, and antioxidant capacity compared to Rhizopus oryzae
The pure culture fermentation has led to less flavorful rice wine and relatively lower bioactive substance level compared to traditional mixed...
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Wine, Beers, and Alcoholic Beverages
Food adulteration practices are potentially harmful to human health. Consequently, food safety and authenticity constitute an important issue in food...
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Combined metabolomics and flavoromics to follow the fermentation process in sweet fermented rice (Khao-Mak)
Khao-Mak is a traditional dessert from Thailand with a unique flavor profile from low alcohol and lactic acid. Khao-Mak is made from cooked glutinous...
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Analysis of microbiomes in three traditional starters and volatile components of the Chinese rice wines
To understand the effect of microbial community on the flavor of fermented rice wine, microbiomes in three traditional starters (CMQ, NBQ, and YCQ)...
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Reducing higher alcohols by nitrogen compensation during fermentation of Chinese rice wine
Excessive amount of higher alcohols in alcoholic beverages causes unwell and side-effect for consumers although adequate consumption offers joy and...
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Thermotolerant acetic acid bacteria in the production of a red wine vinegar by surface culture at different temperatures: volatile and polyphenolic composition
This work aims to determine the effect on the aromatic profile and phenolic content of red wine vinegars produced by surface culture at two different...
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Aging status characterization of Chinese rice wine based on key aging-marker profiles combined with principal components analysis and partial least-squares regression
The “key aging-markers” were a kind of potential “aging markers” with a high odor activity value (OAV) or flavor dilution (FD) value, and this study...
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Effects of roasting conditions on Korean rice wine (Makgeolli) with licorice (Glycyrrhiza uralensis Fischer)
The present study investigated the effect of roasting process (temperature: 150, 180, and 210 °C; time: 10, 20, and 30 min) of licorice on the...
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Could QSOR Modelling and Machine Learning Techniques Be Useful to Predict Wine Aroma?
AbstractFood informatics is having an increasing impact on the food industry and improving the quality of end products, as well as the efficiency of...
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Processing Technologies and Flavor Analysis of Chinese Cereal Vinegar: a Comprehensive Review
Vinegar is a sour-taste liquid product produced mainly by three sequential steps: saccharification, alcohol fermentation, and acetification. Vinegar...
