Effect of Temperature on Chinese Rice Wine Brewing with High Concentration Presteamed Whole Sticky Rice

Figure 2

Time course of changes in productive concentration of sugars and glycerol under various temperatures: (a) glycerol, (b) fructose, (c) maltotriose, (d) maltose, and (e) glucose.

(a)

(b)

(c)

(d)

(e)