関連する実験動画

Updated: Sep 10, 2025

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method
09:12

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method

Published on: May 19, 2023

754

熟成したバイジウのヴィンテージ認証技術:酸エステルバランス

Shu Jiang1, Wei Dai1, Xuepeng Chen2

  • 1School of Food and Chemical Engineering, Shaoyang University, Shaoyang, 422000, China.

Current research in food science
|August 21, 2025
PubMed
まとめ

この研究では,酸エステルバランスを用いたバイジュー (中国酒) ヴィンテージの認証のための新しい方法が導入されています. この技術は,熟成中の化学反応を分析することによって,精密に酒の年齢を決定します.

キーワード:
酸エステル均衡定数 (K)歳をとるバイジュー反応分数熱力学についてヴィンテージ認証

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