BioMed Research International / 2014 / Article / Tab 3

Research Article

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

Table 3

Effect of changing temperature on lactic acid concentration (g/L ± SD) at different stages.

TemperatureLactic acid concentration (g/L)
0–14 h14–24 h24–37 h37–47 h47–57 h57–74 h74–96 h96–140 h

RT
18°C
23°C
28°C
33°C