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The L. plantarum JN01 showed high lactic acid production, low acetic acid production, and high ethanol tolerance which was preferable for Chinese rice wine brewing.
Enzymes in the fruit juice, wine, brewing and distilling industries, in Enzyme Technology.
During the entire process of Chinese rice wine brewing, the main stage is the core of Chinese rice wine brewing and determine the Chinese rice wine quality.
It is thus very important to study the effects of temperature on Chinese rice wine brewing.
Lactic acid was mainly produced by Lactobacillus during Chinese rice wine brewing [ 32].
Ethanol production kinetics at various stages of Chinese rice wine brewing under designed temperatures was further analyzed (Table 2).
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