Effects of six commercially available koji (Chinese Xiaoqu) on the production of ethyl acetate, ethyl lactate, and higher alcohols in Chinese Baijiu (distilled spirit) brewing

Commercial koji has been increasingly used in Chinese Baijiu brewing; however, there are only few studies comparing different koji and their relationship with key components of Chinese Baijiu such as ethyl acetate, ethyl lactate, and higher alcohols. Here, we studied six commercially available koji...

Descripción completa

Detalles Bibliográficos
Autores principales: Yu, Xiaoyang, Huang, Tingting, Huang, Zhijiu, Wu, Zhengyun, Che, Jingwei, Qin, Fengyang, Zhang, Wenxue
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10362182/
https://www.ncbi.nlm.nih.gov/pubmed/37483820
http://dx.doi.org/10.1016/j.heliyon.2023.e17739

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10362182/
https://www.ncbi.nlm.nih.gov/pubmed/37483820
http://dx.doi.org/10.1016/j.heliyon.2023.e17739

Ejemplares similares