Effect of wheat addition on microbial community, enzymatic activity, and flavor during the preparation process of Shanxi aged vinegar Daqu [PDF]
Zhongguo niangzaoIn order to investigate the effect of wheat on the quality of Shanxi aged vinegar Daqu, taking traditional Shanxi aged vinegar Daqu as the control group, Shanxi aged vinegar Daqu prepared by adding 15% wheat instead of barley as the experimental group ...
WANG Ruijie, ZHANG Yujing, JIAO Jian, GUO Xinlei, LIANG Shuyi, XU Nv
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Microbial Dynamics in Sour–Sweet Wine Vinegar: Impacts on Chemical and Sensory Composition
Applied Sciences, 2023 The most known and traditional vinegar is the one that is made from wine. For its production, the grape must undergo alcohol fermentation and the posterior oxidation of ethanol to acetic acid.
Alice Vilela
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Screening, identification and application of a yeast enhancing the ester flavor of Huangjiu [PDF]
Zhongguo niangzaoIn order to improve the deficiency of ester aroma in traditional Huangjiu, using the traditional culture separation method combined with the sniffing method, the total ester and alcohol content determination, the aromatic yeast was isolated and screened ...
BAI Yongping, NING Yali, XIN Shaoping, LIU Ke, XIAO Yandi
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Changes of functional components, organic acid, antioxidant activity of heathy vinegar during the aging and its correlation analysis [PDF]
Zhongguo niangzaoAccording to the traditional brewing process of Shanxi aged vinegar, the health vinegars, Dangshen+Huangqi vinegar and Kuqiao+Duzhongye vinegar were prepared by adding Codonopsis pilosula, Astragali radix, Fagopyrum tataricum, Eucommia ulmoides leaves in
HU Kun, LIANG Kai, LANG Fanfan, WANG Li, ZHOU Jingli, YAN Yufeng
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Changes of physicochemical indexes and flavor substances of aged vinegar packaging with polyethylene blown film during storage period [PDF]
Zhongguo niangzaoThe effects of polyethylene (PE) blown film on the quality of aged vinegar were investigated by measuring the dynamic changes of basic physicochemical indexes, amino acids, organic acids and volatile flavor substances of aged vinegar packaging with PE ...
KANG Shuaishuai, GAO Cuimei, WEI Ruteng, LI Qi, LI Yunlong, ZHANG Xiaoyu, XU Nv
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Microbial Communities and Their Interaction in Traditional Vinegar Fermentation Process: A Review [PDF]
Shipin Kexue, 2023 Vinegar is traditionally produced by fermentation with a mixed system composed of naturally inoculated microorganisms. The complex microbial communities in the fermentation system are crucial to the formation of vinegar flavor.
LIU Jiaxin, YE Xiaoting, YU Yongjian, WANG Ke, ZHU Yuanyuan, YU Zhen, HAN Dong, LIU Peng, WANG Yuqin
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Quality of aged Zhenjiang aromatic vinegar stored in glass bottles [PDF]
Zhongguo niangzaoUsing 4 Zhenjiang aromatic vinegars stored in glass bottles more than 20 years and new vinegar as the research object, the differences of physicochemical indicators, microbial indicators, organic acids, free amino acids and volatile flavor substances ...
CHEN Wen, ZHANG Junhong, CUI Pengjing, XIONG Feng, LU Rongsong, LI Xin
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Effect of acetic acid fermentation modes in pottery jar and stainless-steel pool on the quality of Shanxi aged vinegar [PDF]
Zhongguo niangzaoIn order to study the effect of two acetic acid fermentation modes in traditional handmade pottery jar (pottery jar) and large mechanical stainless- steel pool (stainless-steel pool) on quality of Shanxi aged vinegar, the temperature and physicochemical ...
GAO Cuimei, KANG Shuaishuai, WEI Ruteng, LI Qi, LI Yunlong, ZHANG Xiaoyu, XU Nv
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Study of the effect of vinegar in the polluted germs of burns in the human body [PDF]
مجلة التربية والعلم, 2007 The study concerned the inhibitory effect of vinegar towards the bacteria isolated from burn infections including Pseudomonas aeruginosa, Staphylococcus aureus ,Klebsiella pneumoniae,Escherichia coli,Proteus mirabilis,Klebsiella oxytoca by choosing five ...
Khader Suleiman, Manal Al - Hayek
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Vinegar-Preserved Sea Fennel: Chemistry, Color, Texture, Aroma, and Taste
Foods, 2023 The aim of this study was to produce non-fermented preserved sea fennel leaves in different pickle juices prepared with apple cider vinegar, wine vinegar and alcoholic vinegar, and to compare their chemical parameters (pH, titratable acidity and salt ...
Sanja Radman +7 more
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