Optimization of fermentation process and analysis of volatile flavor compounds in walnut male flower rice wine
To improve the utilization rate of walnut male flowers, using sensory score and alcohol content as evaluation indexes, the walnut male flower rice wine was prepared with walnut male flower and glutinous rice as main raw materials. The fermentation process of walnut male flower rice wine was optimize...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-12-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-12-131.pdf |
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