Potential Use of Emerging Technologies for Preservation of Rice Wine and Their Effects on Quality: Updated Review

NWIPB OpenIR

	Potential Use of Emerging Technologies for Preservation of Rice Wine and Their Effects on Quality: Updated Review
	Pei, JJ; Liu, Z; Huang, YG; Geng, JZ; Li, XS; Ramachandra, S; Udeshika, AA; Brennan, C; Tao, YD
	2022
发表期刊	FRONTIERS IN NUTRITION
卷号	9
摘要	Rice wine, a critical fermented alcoholic beverage, has a considerable role in different cultures. It contains compounds that may have functional and nutritional health benefits. Bacteria, yeasts, and fungi commonly found in rice wines during fermentation can induce microbial spoilage and deterioration of the quality during its distribution and aging processes. It is possible to control the microbial population of rice wines using different preservation techniques that can ultimately improve their commercial shelf life. This paper reviews the potential techniques that can be used to preserve the microbial safety of rice wines while maintaining their quality attributes and further highlights the advantages and disadvantages of each technique.
收录类别	SCIE
文献类型	期刊论文
条目标识符	http://210.75.249.4/handle/363003/61182
专题	中国科学院西北高原生物研究所
推荐引用方式 GB/T 7714	Pei, JJ,Liu, Z,Huang, YG,et al. Potential Use of Emerging Technologies for Preservation of Rice Wine and Their Effects on Quality: Updated Review[J]. FRONTIERS IN NUTRITION,2022,9.
APA	Pei, JJ.,Liu, Z.,Huang, YG.,Geng, JZ.,Li, XS.,...&Tao, YD.(2022).Potential Use of Emerging Technologies for Preservation of Rice Wine and Their Effects on Quality: Updated Review.FRONTIERS IN NUTRITION,9.
MLA	Pei, JJ,et al."Potential Use of Emerging Technologies for Preservation of Rice Wine and Their Effects on Quality: Updated Review".FRONTIERS IN NUTRITION 9(2022).