当社グループは 3,000 以上の世界的なカンファレンスシリーズ 米国、ヨーロッパ、世界中で毎年イベントが開催されます。 1,000 のより科学的な学会からの支援を受けたアジア および 700 以上の オープン アクセスを発行ジャーナルには 50,000 人以上の著名人が掲載されており、科学者が編集委員として名高い
。オープンアクセスジャーナルはより多くの読者と引用を獲得
700 ジャーナル と 15,000,000 人の読者 各ジャーナルは 25,000 人以上の読者を獲得
Shiwani P
The production of high-quality Chinese rice wine is largely dependent on the fermentation temperature. However, there are no reports on the kinetics of ethanol, sugar and acid in the Chinese rice wine fermentation mixture treated at different temperatures. The effect of fermentation temperature on the quality of Chinese rice wine has been studied. The composition and concentration of ethanol, sugar, glycerol and organic acids in the mixture of Chinese rice wine samples were determined by HPLC method. Both the highest ethanol concentration and the highest glycerol concentration were obtained in the fermentation medium treated at 23°C. The highest maltose peak (90 g/L) was obtained at 18°C. Both lactic acid and acetic acid peak at 33°C. Experimental outcomes show that temperature contributes significantly to ethanol production, sour flavor content and sugar content in fermentation liquid of Chinese Rice Water.