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- W2393563262 abstract "The effect of the fermentation conditions on quality of Chinese rice wine that brewed by the purple hybrid rice with high organic selenium was studied by sensory evaluation and physiochemical analysis.The single factor experimental results suggested that the rice wine had mellow flavor with high quality when added 0.8%Chinese glutinous rice wine starter,20%water under 30℃for 48 h and after ripening for 24 h based on the 1∶3 mixture of purple hybrid rice and glutinous rice.In the rice wine,the content of total sugar,reducing sugar,total acid and alcohol were 22.8%,9.13%, 0.20%and 3.25%,respectively." @default.
- W2393563262 created "2016-06-24" @default.
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- W2393563262 date "2010-01-01" @default.
- W2393563262 modified "2023-09-23" @default.
- W2393563262 title "Optimization of fermentation conditions of Chinese rice wine brewed by purple hybrid rice with high organic selenium" @default.
- W2393563262 hasPublicationYear "2010" @default.
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