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Characteristics of Four Yeasts and the Effects of Yeast Diversity on the Fermentation of Baijiu by Chunyue Yan,Qian Zhang,Jiwei Wang,Xu Chang,Lan Yao,Xiong Chen,Xin Li is a nonfiction available to read on EtoBox.

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Food Bioscience, 56 (2023) 103094. doi:10.1016/j.fbio.2023.103094 Characteristics of four yeasts and the effects of yeast diversity on the fermentation of baijiu 1 1 Introduction 1 2 Materials and methods 2 2.1 Detailed information on the five selected microbial strains 2 2.2 Fermentation program 2 2.3 Raw material handling methods and sample collection 2 2.4 Determination of enzyme activity and other physical and chemical indicators 3 2.5 GC‒MS analysis of volatile compounds 3 2.6 OAV calculation and qualitative and quantitative analysis 3 2.7 Sensory evaluation 3 2.8 Statistical analysis 3 3 Results and discussion 3 3.1 Difference in ethanol accumulation during fermentation between a single yeast and yeast mixed with AO 3 3.2 Different effects of single-yeast fermentation and fermentation by yeast mixed with AO on enzyme activity and physicoch ... 3 3.3 Difference in the effect of single-yeast fermentation and fermentation by yeast mixed with AO on the production of vola ... 5 3.4 Effect of single-yeast fermentation and fermentation by yeasts mixed with AO on the difference in sensory evaluation of ... 6 3.5 Influence of multiyeast mixed fermentation on ethanol accumulation 6 3.6

Who reads Characteristics of Four Yeasts and the Effects of Yeast Diversity on the Fermentation of Baijiu?

Author

Chunyue Yan,Qian Zhang,Jiwei Wang,Xu Chang,Lan Yao,Xiong Chen,Xin Li

Publisher

Elsevier Ltd

Language

EN

Category

nonfiction