Changes in Flavor- and Aroma-Related Fermentation Metabolites and Antioxidant Activity of Glutinous Rice Wine Supplemented with Chinese Chestnut (<i>Castanea mollissima</i> Blume)

Changes in Flavor- and Aroma-Related Fermentation Metabolites and Antioxidant Activity of Glutinous Rice Wine Supplemented with Chinese Chestnut (<i>Castanea mollissima</i> Blume)

Traditional glutinous rice wine (TGRW) has been fermented in China for over 9000 years. Recently, an innovative regional variation of TGRW, chestnut rice wine, banli mijiu (BLMJ), was developed by adding Chinese chestnut (<i>Castanea mollissima</i> Blume) into the fermentation brew. The...

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Bibliographic Details
Main Authors: Jing Zou, Yinan Ge, Yue Zhang, Min Ding, Kuo Li, Yinglan Lin, Xuedong Chang, Fei Cao, Yunkai Qian
Format: Article
Language:English
Published: MDPI AG 2022-06-01
Series:Fermentation
Subjects:
chestnut
rice wine
amino acid
antioxidant activity
phenols
sensory components
Online Access:https://www.mdpi.com/2311-5637/8/6/266

Internet

https://www.mdpi.com/2311-5637/8/6/266

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