Skip to Main Content
Solid State Fermentation for Foods and Beverages
book

Solid State Fermentation for Foods and Beverages

by Jian Chen, Yang Zhu
November 2013
Intermediate to advanced content levelIntermediate to advanced
408 pages
11h 38m
English
CRC Press
Content preview from Solid State Fermentation for Foods and Beverages
307
solid-state fermented alCoholiC beverages
2010c) for the purpose of producing soy sauce aroma have already been
isolated from high- temperature- resistant Moutai daqu and their fer-
mentation and metabolism can further produce flavor substances such
as acetoin and 2, 3, 5, 6-tetramethylpyrazine, furaneol (Huang et al.,
2006; Fan et al., 2007; Zhu and Xu, 2010a,b). is special kind of
fermentation eco- environment of Kweichow Moutai provides it with
the unique, distinctive, and exclusive attributes distinguishing it from
all the other spirits and liquors, and giving it its core competitiveness.
According to the analysis and comparison of microcomponents in
China’s soy sauce aroma spirits (or Kweichow Moutai- flavor liquor),
strong aromatic spir ...
Become an O’Reilly member and get unlimited access to this title plus top books and audiobooks from O’Reilly and nearly 200 top publishers, thousands of courses curated by job role, 150+ live events each month,
and much more.
Start your free trial

You might also like

Supercritical Fluids and Organometallic Compounds

Supercritical Fluids and Organometallic Compounds

Can Erkey
Ion Beam Treatment of Polymers, 2nd Edition

Ion Beam Treatment of Polymers, 2nd Edition

Alexey Kondyurin, Marcela Bilek

Publisher Resources

ISBN: 9781439844960