Effect of different sorghum input on microbial community structure of Jiupei and the quality of base liquor of "Fansha" sauce-flavor Baijiu
The "Fansha" technique is one of the common brewing techniques of sauce-flavor (Jiangxiangxing) Baijiu. In order to investigate the effects of different sorghum input (25 kg/t、50 kg/t、75 kg/t、100 kg/t、125 kg/t) on the microbial community structure of Jiupei (fermented grains) and the quali...
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| Hovedforfatter: | |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Editorial Department of China Brewing
2025-02-01
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| Serier: | Zhongguo niangzao |
| Fag: | |
| Online adgang: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-2-47.pdf |
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