Effects of Rhizopus addition on physicochemical indexes of fermented grains and flavor components of base liquor in Xiaoqu light-flavor Baijiu
In order to explore the effects of Rhizopus addition on the quality of Xiaoqu light-flavor (Qingxiangxing) Baijiu, the effects of different Rhizopus addition on the enzymatic activity and physicochemical factors of fermented grains, and the flavor components in the base liquor were analyzed by conve...
Salvato in:
| Autore principale: | |
|---|---|
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Editorial Department of China Brewing
2025-05-01
|
| Serie: | Zhongguo niangzao |
| Soggetti: | |
| Accesso online: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-5-161.pdf |
| Tags: |
Nessun Tag, puoi essere il primo ad aggiungerne!!
|