Effect of pit space differences of sauce-flavor Baijiu production on the quality of the fourth-round base liquor
In order to investigate the quality differences of base liquor produced from fermented grains in different spatial locations of sauce-flavor (Jiangxiangxing) Baijiu pit, the volatile components in the base liquor of the fourth-round sauce-flavor Baijiu were quantitatively analyzed using gas chromato...
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| Autor principal: | |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Editorial Department of China Brewing
2025-05-01
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| Colecção: | Zhongguo niangzao |
| Assuntos: | |
| Acesso em linha: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-5-47.pdf |
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