Microbial diversity of the fermented grains during the stacking fermentation of Zaosha round of the sauce-flavor Baijiu and its correlation with volatile flavor substances
The diversity of microbial communities in the fermented grains during the stacking fermentation of Zaosha round of sauce-flavor (Jiangxiangxing) Baijiu was analyzed based on metagenomic sequencing technology. The volatile flavor substances in the fermented grains were detected by headspace solid-pha...
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| Autor principal: | |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Editorial Department of China Brewing
2025-11-01
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| Colección: | Zhongguo niangzao |
| Materias: | |
| Acceso en línea: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-11-68.pdf |
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