Application of mixed-culture with Lactobacillus brevis and Saccharomyces cerevisiae to Chinese yellow rice wine brewing for ethyl carbamate regulation
Wanyi Zhou, Qin Shu, Xinglin Zhang, Qihe Chen
Topics & Concepts
Lactobacillus brevisEthyl carbamateFermentationWineFood scienceBrewingChemistryGallic acidFermentation in winemakingSaccharomyces cerevisiaeBiochemistryYeastBiologyLactic acidLactobacillus plantarumBacteriaAntioxidantGeneticsFermentation and Sensory AnalysisFood Quality and Safety StudiesBiochemical and biochemical processes