Effects of Synergistic Fermentation of Yeast in Yunnan Rice Wine and Rhizopus oryzae on Physicochemical Properties and Flavor Substances of Rice Wine
To improve traditional sweet rice wine stability and flavor, yeasts with high alcohol and ester production were isolated, purified, and screened from Yunnan traditional sweet rice wine, and the strain was identified by morphological observation and molecular biology methods, with its alcohol and est...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-06-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070370 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|