Science and Engineering of Chinese Liquor (Baijiu) Microbiology, Chemistry and Process Technology /
This book provides a cutting-edge scientific overview of Chinese liquor, also known as Baijiu. Chinese liquor is one of the world’s most ancient fermented alcoholic beverages. Fermented foods and beverages are consumed worldwide as an indispensable constituent in our daily life. However, most fermen...
Wedi'i Gadw mewn:
| Awdur Corfforaethol: | |
|---|---|
| Awduron Eraill: | |
| Fformat: | Electronig eLyfr |
| Iaith: | Saesneg |
| Cyhoeddwyd: |
Singapore :
Springer Nature Singapore : Imprint: Springer,
2023.
|
| Rhifyn: | 1st ed. 2023. |
| Pynciau: | |
| Mynediad Ar-lein: | https://doi.org/10.1007/978-981-19-2195-7 |
| Tagiau: |
Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
|
Tabl Cynhwysion:
- Chapter 1. History and Technology of Chinese Liquor
- Chapter 2. Classification of Chinese Baijiu
- Chapter 3.Baijiu-Making Equipments
- Chapter 4. Process Principles and Engineering of Solid-State Fermentation of Chinese Liquor
- Chapter 5. Solid-state Distillation of Chinese Liquor (Baijiu)
- Chapter 6. History and advance of flavour research of Baijiu
- Chapter 7. Sensory Properties of Baijiu
- Chapter 8. Chemical Components of Chinese Baijiu
- Chapter 9. Microbial Diversities During Chinese Liquor Fermentations
- Chapter 10. Composition and Succession of the Microbiota in Light-Aroma Baijiu Production
- Chapter 11. Diversity and Succession of the Microbiota in Sauce-Aroma Baijiu
- Chapter 12. Composition, Succession and Key Species of Microbiota in Strong-Aroma Baijiu Production
- Chapter 13. Functional Microorganisms Associated with Baijiu Fermentation
- Chapter 14. Microbial interaction in Chinese liquor fermentation
- Chapter 15. Regulation of the microbiota in Chinese liquor fermentation process
- Chapter 16. Challenges and Perspectives (Strategies).