Effect of different stacking time on stacking fermentation of sauce-flavor Baijiu
Taking the second-round stacking fermentation of sauce-flavor (Jiangxiangxing) Baijiu as the research object, and the effect of different stacking time on the stacking fermentation of sauce-flavor Baijiu was explored by comparing the differences in the temperature of fermented grains, basic physicoc...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Editorial Department of China Brewing
2024-10-01
|
| Schriftenreihe: | Zhongguo niangzao |
| Schlagworte: | |
| Online-Zugang: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-10-156.pdf |
| Tags: |
Keine Tags, Fügen Sie das erste Tag hinzu!
|