Production of yellow wine from Camellia Oleifera meal pretreated by mixed cultured solid-state fermentation
Article first published online: 28 JAN 2014
© 2014 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 7, pages 1715–1721, July 2014
How to Cite
Chang, M., Lian, J., Liu, R., Jin, Q. and Wang, X. (2014), Production of yellow wine from Camellia Oleifera meal pretreated by mixed cultured solid-state fermentation. International Journal of Food Science & Technology, 49: 1715–1721. doi: 10.1111/ijfs.12480
- Issue published online: 18 JUN 2014
- Article first published online: 28 JAN 2014
- Manuscript Accepted: 1 DEC 2013
- Manuscript Received: 10 SEP 2013
- National Key Technology Research and Development Program in the 12th Five-year Plan of China. Grant Number: 2012BAD36B06
Figure S1. Response surface representations for the degradation rate of tea saponin: (a) various inoculum concentration and initial moisture content, temperature = 30 °C; (b) various inoculum concentration and temperature, initial moisture content = 50%; (c) various initial moisture content and temperature, inoculum concentration = 15%.
Figure S2. The effect of different parameters on the alcohol content of yellow wine from meals fermented for 5–8 days: (a) yeast content; (b) wheat koji content. *P < 0.05, **P < 0.01 vs. 0.6% yeast content samples. #P < 0.05, ##P < 0.01 vs. 10% wheat koji samples.
Table S1. Experimental designs with observed and predicted degradation rate of tea saponin based on response surface methodology.
Table S2. anova for quadratic models pertaining to the degradation of tea saponin.
Table S3. The phenolic composition in Chinese rice wines from the 7-days solid-substrate fermentation-fermented Camellia oleifera meal.
Table S4. The dissociative amino acids composition of Camellia oleifera yellow wine.
Table S5. Concentrations of phenolic compounds identified in Camellia oleifera yellow wine.
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