Have you ever wondered about the potential effects of ultrasound-assisted fermentation on Chinese rice? According to a recent study, this innovative technique could lead to improved fermentation efficiency and sensory characteristics in traditional Chinese rice wine production. The use of ultrasound has been shown to enhance the activities of microorganisms, ultimately accelerating the fermentation process. This breakthrough has the potential to revolutionize the age-old tradition of rice fermentation, paving the way for more efficient and higher quality production. Could ultrasound be the key to unlocking new possibilities in the world of traditional food production?

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source: Phys.org