Microbial dynamics and metabolite changes in Chinese Rice Wine fermentation from sorghum with different tannin content
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DOI: 10.1038/s41598-018-23013-1
Abstract: Chinese rice wine (CRW) is the oldest kind of wine in China and is mainly fermented by wheat Qu and yeast with rice, millet, etc. This gives CRW a unique quality, but the flavor components… read more here.
Keywords: rice wine; rice; jz22; chinese rice ... See more keywords
Tannin Content in Vitis Species Red Wines Quantified Using Three Analytical Methods
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DOI: 10.3390/molecules26164923
Abstract: Tannin content in red wines is positively correlated with astringency perception and wine grade; however, tannin quantification is one of the main challenges. In this study, tannin content was quantified using three analytical methods in… read more here.
Keywords: red wines; quantified using; using three; three analytical ... See more keywords