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003			OSt
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100			_aAndi Suo, Caie Wu
245			_aOptimization of fermentation conditions and quality evaluation of Chaenomeles sinensis glutinous rice wine
300			_ap 1138–1147
520			_aThe present study was conducted to optimize fermentation conditions for preparation of Chaenomeles sinensis Glutinous Rice Wine (CRW). The dynamic changes of main substances in the liquor during fermentation process, aroma components, biologically active substances and antioxidant capacity in the CRW after 6 months of aging were tested. The results showed that under optimized conditions, the yield and alcohol content of wine was 44.97 and 20.00%, respectively. After aging, 64 aroma components were detected in the wine, mainly alcohols and esters. The alcohol content of the CRW was 14.8%. Polyphenols and flavonoids reached 0.23 g/L and 0.037 g/L respectively. Furthermore, the CRW had an excellent free radical scavenging ability.
654			_aOptimization _aChaenomeles sinensis _aGlutinous rice wine _aAroma analysis _a Quality evaluation
773	0		_080310 _9110099 _dGermany Springer _oJP340 _tJournal of Food Science and Technology _x0022-1155
942			_cJA
942			_2ddc
999			_c129986 _d129986