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ijfs12248-sup-0001-FigureS1.tifimage/tif8096KFigure S1. Effect of different treatments on ethyl carbamate (EC) formation during vinification process of Chinese yellow rice wine. CG means control group, and T1 (ORT) stands for ornithine hydrochloride added at day 1.
ijfs12248-sup-0002-FigureS2.tifimage/tif8096KFigure S2. Change in and the effect of intracellular ornithine transcarbamylase (OTCase) under different treatments during the processing of Chinese yellow rice wine. CG means control group, and T1 (ORT) stands for ornithine hydrochloride added at day 1.
ijfs12248-sup-0003-FigureS3a.tifimage/tif7995KFigure S3. Effect of the extracellular additives (ornithine and urease) 27 on urea metabolism and ethanol formation. (a) Regulation of urea metabolism by the addition of ornithine hydrochloride or urease during the processing of Chinese yellow rice wine. (b) Variation in and comparison of ethanol formation in the processing of Chinese yellow rice wine under different treatments. CG means control group, and T1 (ORT) stands for ornithine hydrochloride added at day 1.
ijfs12248-sup-0004-FigureS3b.tifimage/tif7995K 
ijfs12248-sup-0005-FigureS4.tifimage/tif7995KFigure S4. Extracellular citrulline production under different treatments during the fermentation of Chinese yellow rice wine. CG means control group, and T1 (ORT) stands for ornithine hydrochloride added at day 1.
ijfs12248-sup-0006-FigureS5.tifimage/tif5288KFigure S5. Proposed pathway for arginine metabolism during the processing of Chinese yellow rice wine.
ijfs12248-sup-0007-TableS1.docxWord document12KTable S1. Correlation analysis of ethyl carbamate content (y) with ornithine transcarbamylase (OTCase) or urea during the brewing of Chinese yellow rice wine under four designed conditions.

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