Optimization of fermentation process and antioxidant activity of oat rice wine
Oat rice wine was prepared using oats (Avena sativa L.) and glutinous rice (Oryza sativa). In order to optimize the fermentation process of oat rice wine, oat flour was liquefied and added to rice wine for fermentation. Using sensory score and alcohol content as evaluation indexes, the fermentation...
| Published in: | Zhongguo niangzao |
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| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-02-01
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| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-2-167.pdf |