287
9
solid - state fermented
alcoHolic Beverages
XIAOQING MU, YAN XU, WENLAI FAN,
HAIYAN WANG, QUN WU, AND DONG WANG
State Key Laboratory of Food Science and Technology, School
of Biotechnology, Jiangnan University, Wuxi, China
Contents
9.1 Introduction 288
9.2 Chinese Distilled Spirit 288
9.2.1 Introduction 288
9.2.2 Production Processes 290
9.2.3 Functional Microorganisms and Enzymes 291
9.2.4 Micraobial Community of Some Typical Chineses
Liquors 292
9.2.5 Aroma Compounds in Chinese Liquors 298
9.2.6 Kweichou Moutai 299
9.3 Chinese Rice Wine 308
9.3.1 Introduction 308
9.3.2 Wheat Qu and Yeast- Making Rice Wine 310
9.3.3 Characteristic Aroma Compounds of Chinese Rice
Wine 312
9.3.4 Changes in Volatile Compounds of Chinese Rice
Wine W ...