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The 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

Crossref DOI link: https://doi.org/10.1007/s10068-022-01119-7

Published Online: 2022-08-01

Published Print: 2022-09

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Zhu, Wenyou

Tie, Yu

Zhu, Zhenyu

Yang, Yuxia

Feng, Shao

Liu, Jun
Funding

Funding for this research was provided by:

Department of Science and Technology of Sichuan Province (2018JY0217)

Sichuan Education Department (18ZA0541)

Yibin University (2018RC14)

International Exchange Grant for Graduate Students of Chinese Academy of Agricultural Sciences (2021)
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Article History

Received: 23 December 2021

Revised: 23 May 2022

Accepted: 7 June 2022

First Online: 1 August 2022

Declarations

:

: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

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