1H-NMR and viscosity studies of hydrogen bonding of Chinese rice wine

1H-NMR and viscosity studies of hydrogen bonding of Chinese rice wine

The viscosity of Chinese rice wine gradually increases with the maturing process, resulting in a better taste due to longer contact with the tongue. Herein, the structure of water–ethanol was detected by hydrogen nuclear magnetic resonance (1H-NMR) and viscosity measurement to define the strength of...

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Bibliographic Details
Main Authors:	Jingjing Cao, Kun Liu, Aona Zhang, Wanghui Yan, Yue Zheng, Qingmei Zeng
Format:	Article
Language:	English
Published:	Taylor & Francis Group 2018-01-01
Series:	CyTA - Journal of Food
Subjects:	Chinese rice wine viscosity hydrogen bonding ethanol–water structure flavors
Online Access:	http://dx.doi.org/10.1080/19476337.2018.1473497

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