Effect of enzymes addition on the fermentation of Chinese rice wine using defined fungal starter
Liu Yang, Yue Zhou, Jinglei Li, Shan Liu, Shudong He, Hanju Sun, Shengfei Yao, Shangying Xu
Topics & Concepts
Food scienceFermentationWineChemistryStarterFlavorAmylaseMucorHydrolysisProteaseYeastHydrolysateSolid-state fermentationEnzymeBiochemistryPenicilliumBiofuel production and bioconversionFermentation and Sensory AnalysisProbiotics and Fermented Foods