Works about RICE wines

Results: 512

Effect of aging duration on free amino acids and organic acids in yellow rice wine by HPLC and chemometrics.

Published in:

Journal of Food Measurement & Characterization, 2025, v. 19, n. 7, p. 5053, doi. 10.1007/s11694-025-03313-7

By:

Chen, Mengting;
Li, Jingwei;
Wang, Ruoni;
Yu, Yue;
Wang, Shijia;
Li, Zhanming

Publication type:

Article

Profiling and analysis of multiple compounds in rhubarb decoction after processing by wine steaming using UHPLC-Q-TOF-MS coupled with multiple statistical strategies.

Published in:

Journal of Separation Science, 2016, v. 39, n. 15, p. 3081, doi. 10.1002/jssc.201600256

By:

Zhu, Tingting;
Liu, Xiao;
Wang, Xiaoli;
Cao, Gang;
Qin, Kunming;
Pei, Ke;
Zhu, Hui;
Cai, Hao;
Niu, Minjie;
Cai, Baochang

Publication type:

Article

Simultaneous determination of ethyl carbamate and 4-(5-)methylimidazole in yellow rice wine and soy sauce by gas chromatography with mass spectrometry.

Published in:

Journal of Separation Science, 2014, v. 37, n. 16, p. 2172, doi. 10.1002/jssc.201400141

By:

Wu, Pinggu;
Zhang, Liqun;
Wang, Liyuan;
Zhang, Jing;
Tan, Ying;
Tang, Jun;
Ma, Bingjie;
Pan, Xiaodong;
Jiang, Wei

Publication type:

Article

Effect of Dendrobium nobile Lindl. on volatile flavor substances and nonvolatile metabolites of rice wine fermented by Saccharomyces cerevisiae and Wickerhamomyces anomalus monocultures.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2025, v. 149, p. 130, doi. 10.1016/j.fbp.2024.11.016

By:

Zhongxia Guo;
Lin Zhang;
Lanyan Cen;
Yifeng Dai;
Shuyi Qiu;
Xiangyong Zeng;
Xiaodan Wang;
Chaoyang Wei

Publication type:

Article

Experimental study and modeling of a packed bed bioreactor for urea removal in wines.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2023, v. 140, p. 230, doi. 10.1016/j.fbp.2023.06.004

By:

Mazzú, Riccardo;
Tavilli, Elisa;
Fidaleo, Marcella

Publication type:

Article

Hydrogenation of Epoxides to Anti‐Markovnikov Alcohols over a Nickel Heterogenous Catalyst Prepared from Biomass (Rice) Waste.

Published in:

Helvetica Chimica Acta, 2023, v. 106, n. 2, p. 1, doi. 10.1002/hlca.202200167

By:

Unglaube, Felix;
Atia, Hanan;
Bartling, Stephan;
Kreyenschulte, Carsten R.;
Mejía, Esteban

Publication type:

Article

Novel 4-methyl-2-oxopentanoate reductase involved in synthesis of the Japanese sake flavor, ethyl leucate.

Published in:

Applied Microbiology & Biotechnology, 2016, v. 100, n. 7, p. 3137, doi. 10.1007/s00253-015-7182-0

By:

Shimizu, Motoyuki;
Yamamoto, Tatsuya;
Okabe, Natsumi;
Sakai, Kiyota;
Koide, Emiri;
Miyachi, Yuta;
Kurimoto, Maki;
Mochizuki, Mai;
Yoshino-Yasuda, Shoko;
Mitsui, Shun;
Ito, Akitoshi;
Murano, Hirotatsu;
Takaya, Naoki;
Kato, Masashi

Publication type:

Article

High-level expression and characterization of recombinant acid urease for enzymatic degradation of urea in rice wine.

Published in:

Applied Microbiology & Biotechnology, 2015, v. 99, n. 1, p. 301, doi. 10.1007/s00253-014-5916-z

By:

Yang, Yuqing;
Kang, Zhen;
Zhou, Jianli;
Chen, Jian;
Du, Guocheng

Publication type:

Article

Biochemical aspects of red koji and tofuyo prepared using Monascus fungi.

Published in:

Applied Microbiology & Biotechnology, 2012, v. 96, n. 1, p. 49, doi. 10.1007/s00253-012-4300-0

By:

Yasuda, Masaaki;
Tachibana, Shinjiro;
Kuba-Miyara, Megumi

Publication type:

Article

Vacuolar morphology of Saccharomyces cerevisiae during the process of wine making and Japanese sake brewing.

Published in:

Applied Microbiology & Biotechnology, 2010, v. 88, n. 1, p. 277, doi. 10.1007/s00253-010-2758-1

By:

Izawa, Shingo;
Ikeda, Kayo;
Miki, Takeo;
Wakai, Yoshinori;
Inoue, Yoshiharu

Publication type:

Article

Efficient generation of recessive traits in diploid sake yeast by targeted gene disruption and loss of heterozygosity.

Published in:

Applied Microbiology & Biotechnology, 2009, v. 82, n. 2, p. 387, doi. 10.1007/s00253-008-1833-3

By:

Kotaka, Atsushi;
Sahara, Hiroshi;
Kondo, Akihiko;
Ueda, Mitsuyoshi;
Hata, Yoji

Publication type:

Article

Characterization of Rat8 localization and mRNA export in Saccharomyces cerevisiae during the brewing of Japanese sake.

Published in:

Applied Microbiology & Biotechnology, 2005, v. 69, n. 1, p. 86, doi. 10.1007/s00253-005-1954-x

By:

Izawa, Shingo;
Takemura, Reiko;
Ikeda, Kayo;
Fukuda, Kiyoshi;
Wakai, Yoshinori;
Inoue, Yoshiharu

Publication type:

Article

Effects of co‐fermentation of high‐yield ester Zygosaccharomyces rouxii and Saccharomyces cerevisiae on the quality of rice wine.

Published in:

JSFA Reports, 2024, v. 4, n. 2, p. 78, doi. 10.1002/jsf2.167

By:

Cui, Rongrong;
Liu, Xueli;
Wang, Qifeng;
Wang, Shujia;
He, Jing;
Zhou, Shengli;
Zhao, Guozhong;
Yao, Yunping

Publication type:

Article

Effects of a novel variant of the yeast γ-glutamyl kinase Pro1 on its enzymatic activity and sake brewing.

Published in:

Journal of Industrial Microbiology & Biotechnology, 2020, v. 47, n. 9/10, p. 715, doi. 10.1007/s10295-020-02297-1

By:

Murakami, Naoyuki;
Kotaka, Atsushi;
Isogai, Shota;
Ashida, Keiko;
Nishimura, Akira;
Matsumura, Kengo;
Hata, Yoji;
Ishida, Hiroki;
Takagi, Hiroshi

Publication type:

Article

Stable N-acetyltransferase Mpr1 improves ethanol productivity in the sake yeast Saccharomyces cerevisiae.

Published in:

Journal of Industrial Microbiology & Biotechnology, 2019, v. 46, n. 7, p. 1039, doi. 10.1007/s10295-019-02177-3

By:

Ohashi, Masataka;
Nasuno, Ryo;
Watanabe, Daisuke;
Takagi, Hiroshi

Publication type:

Article

Decreased production of higher alcohols by Saccharomyces cerevisiae for Chinese rice wine fermentation by deletion of Bat aminotransferases.

Published in:

Journal of Industrial Microbiology & Biotechnology, 2015, v. 42, n. 4, p. 617, doi. 10.1007/s10295-015-1583-z

By:

Zhang, Cui-Ying;
Qi, Ya-Nan;
Ma, Hong-Xia;
Li, Wei;
Dai, Long-Hai;
Xiao, Dong-Guang

Publication type:

Article

Saccharomyces arboricola and Its Hybrids' Propensity for Sake Production: Interspecific Hybrids Reveal Increased Fermentation Abilities and a Mosaic Metabolic Profile.

Published in:

Fermentation (Basel), 2020, v. 6, n. 1, p. 1, doi. 10.3390/fermentation6010014

By:

Winans, Matthew J.;
Yuki Yamamoto;
Yuki Fujimaru;
Yuki Kusaba;
Gallagher, Jennifer E. G.;
Hiroshi Kitagaki

Publication type:

Article

Construction of THI3/BAT2 Gene-deleted Saccharomyces cerevisiae and Its Application in Preparing Chinese Rice Wine.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 11, p. 55, doi. 10.13982/j.mfst.1673-9078.2022.11.0031

By:

CHEN Wenying;
ZHOU Shishui;
YAN Tongshuai;
LIANG Siyu

Publication type:

Article

Comparative Study of Rice Wine-Processed and Unprocessed Angelica sinensis by High-Performance Liquid Chromatography–Mass Spectrometry (HPLC-MS) and Chemometrics.

Published in:

Analytical Letters, 2024, v. 57, n. 17, p. 2890, doi. 10.1080/00032719.2024.2306535

By:

Cui, Xiaojing;
Liu, Yudie;
Liu, Yuetao;
Qin, Xuemei

Publication type:

Article

Speciation of Fe(II) and Fe(III) in Chinese Yellow Rice Wine Using Direct Immersion Dual-Drop Microextraction Coupled with Graphite Furnace Atomic Absorption Spectrometry (GFAAS).

Published in:

Analytical Letters, 2024, v. 57, n. 1, p. 17, doi. 10.1080/00032719.2023.2192506

By:

Yan, Juntao;
Zhang, Shuai;
Wang, Chunlei;
Lu, Dengbo;
Chen, Shizhong

Publication type:

Article

Determination of Luteoskyrin in Rice Wine by High-Performance Liquid Chromatography–Ion Trap Tandem Mass Spectrometry.

Published in:

Analytical Letters, 2015, v. 48, n. 1, p. 9, doi. 10.1080/00032719.2014.933433

By:

Peng, Qi;
Tian, Rungang;
Li, Bobin;
Hu, Jiangang;
Meng, Yanqing;
Wang, Jiali

Publication type:

Article

Fas'ın Yerel Yönetim Politikalarının Batı Sahra'nın Self- Determinasyonu ile Sınavı.

Published in:

Journal of Aksaray University Faculty of Economics & Administrative Sciences / Aksaray Üniversitesi Iktisadi ve Idari Bilimler Fakültesi Dergisi, 2019, v. 11, n. 2, p. 9

By:

Gürseler, Ceren

Publication type:

Article

Processing technology optimization of yellow rice wine fermented with jackfruit kernel.

Published in:

Journal of Southern Agriculture, 2014, v. 45, n. 9, p. 1640, doi. 10.3969/j:issn.2095-1191.2014.9.1640

By:

ZHANG Ling;
LI Ilai-zhu;
LI Chun-hai

Publication type:

Article

LIQUID GOLD: JAPAN'S PRODUCTION & EXPORT OF SOY SAUCE AND SAKE.

Published in:

Journal of International Business Disciplines, 2024, v. 19, n. 2, p. 13

By:

Bishop, Patrick;
Ezell, Derek

Publication type:

Article

Extraction optimization of polysaccharides from Chinese rice wine from the Shaoxing region and evaluation of its immunity activities.

Published in:

Journal of the Science of Food & Agriculture, 2015, v. 95, n. 10, p. 1991, doi. 10.1002/jsfa.6909

By:

Shen, Chi;
Mao, Jian;
Chen, Yongquan;
Meng, Xiangyong;
Ji, Zhongwei

Publication type:

Article

Microbial community structure in fermentation process of Shaoxing rice wine by Illumina-based metagenomic sequencing.

Published in:

Journal of the Science of Food & Agriculture, 2013, v. 93, n. 12, p. 3121, doi. 10.1002/jsfa.6058

By:

Xie, Guangfa;
Wang, Lan;
Gao, Qikang;
Yu, Wenjing;
Hong, Xutao;
Zhao, Lingyun;
Zou, Huijun

Publication type:

Article

Effect of Chinese Rice Wine on the Endogenous Protease Activity, Myofibrillar Degradation, and Quality Characteristics in Topmouth Culter (Culter alburnus).

Published in:

Journal of Aquatic Food Product Technology, 2020, v. 29, n. 6, p. 494, doi. 10.1080/10498850.2020.1760987

By:

Wang, Fan;
He, Jia-Liang;
Turgun, Tursunay;
Ge, Da-E;
Rahman, Nurgul;
Zhou, Jian-Zhong;
Liu, Xiao-Li

Publication type:

Article

Utilization of Sake lees as Broiler Feedstuff and its Effects on Growth Performance and Intestinal Immunity.

Published in:

Journal of Poultry Science, 2022, v. 59, n. 3, p. 247, doi. 10.2141/jpsa.0210087

By:

Ito, Ken R.;
Tomonori Sato;
Hiro Goto;
Katsuyoshi Sato;
Jun Watanabe;
Masaki Yokoo

Publication type:

Article

Molecular Cloning and Evolutionary Analysis of the HOG-Signaling Pathway Genes from Saccharomyces cerevisiae Rice Wine Isolates.

Published in:

Biochemical Genetics, 2013, v. 51, n. 3/4, p. 296, doi. 10.1007/s10528-012-9563-8

By:

Li, Yudong;
Chen, Wei;
Shi, Yugang;
Liang, Xinle

Publication type:

Article

Melanoidins present in traditional fermented foods and beverages.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 5, p. 4164, doi. 10.1111/1541-4337.13022

By:

Yang, Shiqi;
Fan, Wenlai;
Xu, Yan

Publication type:

Article

SIMULTANEOUS DETECTION OF ETHYL CARBAMATE AND UREA IN CHINESE YELLOW RICE WINE BY HPLC-FLD.

Published in:

Journal of Liquid Chromatography & Related Technologies, 2014, v. 37, n. 1, p. 39, doi. 10.1080/10826076.2012.733997

By:

Wang, Ruoyan;
Wu, Hongmiao;
Zhou, Xiaoping;
Chen, Li

Publication type:

Article

EFFECT OF ADSORBENT pK a ON SELECTIVE REMOVAL OF GLUCOAMYLASE FROM UNPASTEURIZED SAKE MATERIALS.

Published in:

Journal of Liquid Chromatography & Related Technologies, 2013, v. 36, n. 11, p. 1478, doi. 10.1080/10826076.2012.692145

By:

Sakata, Masayo;
Kurogi, Fumiya;
Kai, Koichi;
Kunitake, Masashi

Publication type:

Article

Correlation between changes in flavor compounds and microbial community ecological succession in the liquid fermentation of rice wine.

Published in:

World Journal of Microbiology & Biotechnology, 2024, v. 40, n. 1, p. 1, doi. 10.1007/s11274-023-03844-5

By:

Xu, Jian-Zhong;
Zhang, Yang-Yang;
Zhang, Wei-Guo

Publication type:

Article

Measurability of quality in fermentation process of rice wine by IoT in the field of industry 4.0.

Published in:

Agronomy Research, 2021, v. 19, p. 1318, doi. 10.15159/AR.21.063

By:

Vošahlík, J.;
Hart, J.

Publication type:

Article

Effects of rice fermented extracts, "Sake Lees", on the functional activity of odontoblast-like cells (KN-3 cells).

Published in:

Odontology, 2022, v. 110, n. 2, p. 254, doi. 10.1007/s10266-021-00654-9

By:

Okamoto, Keiichiro;
Kakihara, Yoshito;
Ohkura, Naoto;
Tohma, Aiko;
Washio, Ayako;
Kitamura, Chiaki;
Noiri, Yuichiro;
Yamamura, Kensuke;
Saeki, Makio

Publication type:

Article

JUDIMA, THE TRADITIONAL RICE WINE AND THE DIMASA COMMUNITY: A GEOGRAPHICAL REVIEW OF DIMA HASAO.

Published in:

Indialogs, Spanish Journal of India Studies, 2022, v. 9, p. 77, doi. 10.5565/rev/indialogs.205

By:

JAMAL, SHAHID;
UPADHYAY, AAKASH;
BAJAJ, AMRITA

Publication type:

Article

Development and Taste Improvement of Polyamine-Containing Sakekasu Beverages Using Highly Polyamine-Producing Bacteria from Fermented Foods.

Published in:

Fermentation (Basel), 2025, v. 11, n. 6, p. 297, doi. 10.3390/fermentation11060297

By:

Ami, Yuta;
Kodama, Narumi;
Kurihara, Shin

Publication type:

Article

Characterization of Urease from Providencia sp. LBBE and Its Application in Degrading Urea and Ethyl Carbamate in Rice Wine.

Published in:

Fermentation (Basel), 2024, v. 10, n. 12, p. 653, doi. 10.3390/fermentation10120653

By:

Wang, Han;
Li, Dandan;
Zhu, Sibao;
Guo, Shuxian;
Ding, Jiahong;
Wu, Chuanchao;
Liu, Qingtao

Publication type:

Article

Optimizing the Brewing Process, Metabolomics Analysis, and Antioxidant Activity Analysis of Complexed Hongqu Rice Wine with Kiwiberry.

Published in:

Fermentation (Basel), 2024, v. 10, n. 10, p. 494, doi. 10.3390/fermentation10100494

By:

Wang, Mengze;
Liu, Yuxin;
Guo, Xing;
Ding, Yuping;
Liu, Dejiang

Publication type:

Article

Transcriptome Analysis of Sake Yeast in Co-Culture with kuratsuki Kocuria.

Published in:

Fermentation (Basel), 2024, v. 10, n. 5, p. 249, doi. 10.3390/fermentation10050249

By:

Kobayashi, Karin;
Nishida, Hiromi

Publication type:

Article

Improving the Quality and Flavor of Monascus Rice Wine Brewed by Pure Culture Using the Addition of Trichosanthis Fructus.

Published in:

Fermentation (Basel), 2024, v. 10, n. 4, p. 192, doi. 10.3390/fermentation10040192

By:

Dong, Hangmeng;
Liu, Shoulong;
Cai, Gonglin;
Yang, Hailong

Publication type:

Article

Advancements and Future Directions in Yellow Rice Wine Production Research.

Published in:

Fermentation (Basel), 2024, v. 10, n. 1, p. 40, doi. 10.3390/fermentation10010040

By:

Zhang, Jingxian;
Li, Tian;
Zou, Gen;
Wei, Yongjun;
Qu, Lingbo

Publication type:

Article

Effects of Cynanchum bungei Decne Addition on the Physicochemical Properties and Antioxidant Activity of Rice Wine.

Published in:

Fermentation (Basel), 2023, v. 9, n. 8, p. 700, doi. 10.3390/fermentation9080700

By:

Cai, Gonglin;
Dong, Hangmeng;
Liu, Shoulong;
Zhou, Huabin;
Yang, Hailong

Publication type:

Article

Effects of Dendrobium officinale on the Quality of Rice Wine Fermented Separately by Saccharomyces cerevisiae and Wickerhamomyces anomalus : Physicochemical Indices, Volatile Compounds and Nonvolatile Metabolites.

Published in:

Fermentation (Basel), 2023, v. 9, n. 7, p. 627, doi. 10.3390/fermentation9070627

By:

Cen, Lanyan;
Shi, Xueqin;
Zhang, Lin;
Qiu, Shuyi;
Zeng, Xiangyong;
Dai, Yifeng;
Wang, Chunxiao;
Wei, Chaoyang

Publication type:

Article

Molecular Hydrogen Treatment of Sake Yeast and kuratsuki Bacteria Affects Sake Taste.

Published in:

Fermentation (Basel), 2023, v. 9, n. 6, p. 516, doi. 10.3390/fermentation9060516

By:

Saito, Misaki;
Nishida, Hiromi

Publication type:

Article

Metabolome Analysis of the Effects of Sake Lees on Adipocyte Differentiation and Lipid Accumulation.

Published in:

Fermentation (Basel), 2023, v. 9, n. 3, p. 300, doi. 10.3390/fermentation9030300

By:

Motono, Yuki;
Nishiumi, Shin;
Yoshida, Masaru;
Takaoka, Motoko

Publication type:

Article

Effect of Sake Lees on the Inhibition of Lipid Accumulation in Adipocytes.

Published in:

Fermentation (Basel), 2021, v. 7, n. 3, p. 1, doi. 10.3390/fermentation7030145

By:

Yuki Motono;
Takeshi Imai;
Takashi Emi;
Takafumi Iguchi;
Motoko Takaoka

Publication type:

Article

不同糯米比例对红枣米酒风味和品质的影响.

Published in:

Food Research & Development, 2025, v. 46, n. 9, p. 130, doi. 10.12161/j.issn.1005‐6521.2025.09.017

By:

曹晓娟;
张琦;
王文华;
王丽玲;
王静尧;
马玉琪;
赵秋琴

Publication type:

Article

山楂糯米酒发酵工艺优化.

Published in:

Food Research & Development, 2025, v. 46, n. 8, p. 143, doi. 10.12161/j.issn.1005-6521.2025.08.018

By:

周茜;
简宁宁;
李凤霞;
胡元庆

Publication type:

Article

米酒糟综合利用的研究进展.

Published in:

Food Research & Development, 2024, v. 45, n. 24, p. 202, doi. 10.12161/j.issn.1005‐6521.2024.24.025

By:

陈玉琴;
张钰霜;
徐爽;
杨嘉和;
程润喜;
胡芳;
王子豪;
方尚玲;
汪江波;
徐健

Publication type:

Article