Bioprocessed Production of Resveratrol-Enriched Rice Wine: Simultaneous Rice Wine Fermentation, Extraction, and Transformation of Piceid to Resveratrol from <i>Polygonum cuspidatum</i> Roots

Bioprocessed Production of Resveratrol-Enriched Rice Wine: Simultaneous Rice Wine Fermentation, Extraction, and Transformation of Piceid to Resveratrol from <i>Polygonum cuspidatum</i> Roots

A new bioprocess to produce resveratrol-enriched rice wine was established and the effects of adding <i>Polygonum cuspidatum</i> root powder to rice wine fermentation were investigated. In this new process, piceid and resveratrol were extracted from <i>P. cuspidatum</i> roots...

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Bibliographic Details
Main Authors: Kai-Ruei Yang, Hui-Chuan Yu, Chun-Yung Huang, Jen-Min Kuo, Cheng Chang, Chwen-Jen Shieh, Chia-Hung Kuo
Format: Article
Language:English
Published: MDPI AG 2019-07-01
Series:Foods
Subjects:
rice wine
piceid
resveratrol
<i>Polygonum cuspidatum</i>
antioxidant activity
ultrafiltration
clarification
Online Access:https://www.mdpi.com/2304-8158/8/7/258

Internet

https://www.mdpi.com/2304-8158/8/7/258

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