Art

J-GLOBAL ID：201702237339967107   Reference number：17A0353771

Optimization of fermentation processing of non-alcohol Chinese bayberry wine and its quality analysis

无醇 ヤマ果実酒の発酵技術最適化とその品質分析【JST・京大機械翻訳】

Author (6)： Li Jieying (The School of Food Science and Technology,state key lab of food science & technology,Jiangnan University) ,  Du Jing (The School of Food Science and Technology,state key lab of food science & technology,Jiangnan University) ,  Han Fei (Academy of state admisistration of grain) ,  Yu Peibin (National Engineering Laboratory for Cereal Fermentation Technology,Jiangnan University) ,  Ding Shaodong (The School of Food Science and Technology,state key lab of food science & technology,Jiangnan University) ,  Fan Liuping (The School of Food Science and Technology,state key lab of food science & technology,Jiangnan University)
Material： Shipin yu Fajiao Gongye  (Food and Fermentation Industries)
Volume： 42  Issue： 12  Page： 76-82  Publication year： 2016 
JST Material Number： C2153A  ISSN： 0253-990X  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： Single factor experiment and o...

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Thesaurus term： terpenoid ,  *optimization ,  alcohol ,  perfume component ,  organic acid ,  quality ,  anthocyanin ,  ester ,  *fruit wine ,  orthogonality ,  *Fermentation ,  higher alcohols ,  fermentation temperature ,  *modification ,  polynuclear aromatic compound ,  aliphatic carboxylic acid ,  dicarboxylic acid ,  secondary alcohol ,  hydroxy acid ,  aliphatic alcohol ,  polycarboxylic acid

Author keywords (5)： non-alcohol ,  Chinese bayberry wine ,  fermentation technology ,  anthocyanins ,  aroma components

JST classification (1)： Food analysis  (FJ01030U)

Substance index (2)： L-Malic acid ,  Citric acid

Terms in the title (4)： 果実酒 ,  発酵 ,  最適化 ,  分析