Application of fixed-frequency ultrasound in the cultivation of Saccharomyces cerevisiae for rice wine fermentation.
Jing HaoHaining XuPengfei YanMengyuan YangBenjamin Kumah MintahChunhua DaiRong ZhangHaile MaRonghai HePublished in: Journal of the science of food and agriculture (2024)
Ultrasonic treatment of S. cerevisiae reduced fermentation time and enhanced the flavor profile of RW. This study could provide a theoretical and/or technological basis for the research and development of RW. © 2024 Society of Chemical Industry.