On September 30, 2022, Zhu, Wenyou; Tie, Yu; Zhu, Zhenyu; Yang, Yuxia; Feng, Shao; Liu, Jun published an article.Recommanded Product: Diethyl succinate The title of the article was The effects of an innovative pulping technique of synchronously pulping and gelatinizing treatment on raw materials properties, oenological parameters, fermentation process, and flavor characteristics of glutinous rice wine. And the article contained the following:
Liquid-state fermentation has been increasingly applied in the industrial glutinous rice wine (GRW) production However, products brewed by this emerging technique possess some deficiencies in flavor quality. Therefore, this study firstly developed and optimized an innovative pulping technique by the synchronously pulping and gelatinizing treatment (Process I) to improve GRW flavor quality, and then revealed the influences of Process I on raw materials properties, oenol. parameters, fermentation process, and flavor characteristics of GRW. Results show that Process I significantly (p < 0.05) enriched the soluble solid and crude protein content of glutinous rice milk by improving gelatinization degree and pulping efficiency, which consequently enhanced the microbial growth, glycolysis, and protein decomposition during the GRW fermentation process. GC-MS analyssis shows that Process I sequentially significantly (p < 0.05) enhanced the esterification and Ehrlich or Harrison pathway during the fermentation process. This contributed to a higher content of key ester and alc. compounds The experimental process involved the reaction of Diethyl succinate(cas: 123-25-1).Recommanded Product: Diethyl succinate
The Article related to grm pulping gelatinizing raw material oenol parameter fermentation flavor, gas chromatography-mass spectrometry (gc–ms), glutinous rice wine, liquid-state fermentation, response surface methodology, volatile flavor compound and other aspects.Recommanded Product: Diethyl succinate
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