Optimization of feeding fermentation process of high acidity vinegar [PDF]
Zhongguo niangzaoThe brewing of high acidity vinegar mainly adopts liquid deep fermentation technology, which is beneficial for storage and transportation. However, the fermentation process of high acidity vinegar is still not perfect.
XIA Yaoyao, ZHANG Feng, YAN Yufeng, LANG Fanfan, LIANG Kai, ZHOU Jingli
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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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Antimicrobial Activity of Apple Cider Vinegar [PDF]
, 2021 In recent years, there has been a growing interest in researching and developing new antimicrobial agents from various sources to combat microbial resistance.
Saqib, Asma
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META-ANALISIS PERBANDINGAN KARAKTERISTIK VINEGAR YANG DIHASILKAN MENGGUNAKAN METODE PRODUKSI LAMBAT DAN METODE PRODUKSI CEPAT [PDF]
, 2022 Keasaman, senyawa volatil, dan senyawa fenolik merupakan karakteristik penting dari vinegar, dimana keasaman merupakan karakteristik utama dari vinegar, kandungan dan komposisi senyawa volatil yang mempengaruhi profil aroma vinegar, kandungan senyawa ...
Rifka, Arifatulhuda
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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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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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Fruits Vinegar : Quality Characteristics, Phytochemistry, and Functionality [PDF]
, 2021 The popularity of fruits vinegar (FsV) has been increased recently as a healthy drink wealthy in bioactive compounds that provide several beneficial properties.
Raffaele Conte +26 more
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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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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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