Zhu, Wenyou published the artcileThe effects of an innovative pulping technique of synchronously pulping and gelatinizing treatment on raw materials properties, oenological parameters, fermentation process, and flavor characteristics of glutinous rice wine, Recommanded Product: Ethyl nonanoate, the main research area is GRM pulping gelatinizing raw material oenol parameter fermentation flavor; Gas chromatography-mass spectrometry (GC–MS); Glutinous rice wine; Liquid-state fermentation; Response surface methodology; Volatile flavor compound.
Liquid-state fermentation has been increasingly applied in the industrial glutinous rice wine (GRW) production However, products brewed by this emerging technique possess some deficiencies in flavor quality. Therefore, this study firstly developed and optimized an innovative pulping technique by the synchronously pulping and gelatinizing treatment (Process I) to improve GRW flavor quality, and then revealed the influences of Process I on raw materials properties, oenol. parameters, fermentation process, and flavor characteristics of GRW. Results show that Process I significantly (p < 0.05) enriched the soluble solid and crude protein content of glutinous rice milk by improving gelatinization degree and pulping efficiency, which consequently enhanced the microbial growth, glycolysis, and protein decomposition during the GRW fermentation process. GC-MS analyssis shows that Process I sequentially significantly (p < 0.05) enhanced the esterification and Ehrlich or Harrison pathway during the fermentation process. This contributed to a higher content of key ester and alc. compounds Food Science and Biotechnology published new progress about Acids Role: BSU (Biological Study, Unclassified), BIOL (Biological Study). 123-29-5 belongs to class esters-buliding-blocks, name is Ethyl nonanoate, and the molecular formula is C11H22O2, Recommanded Product: Ethyl nonanoate.
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