Screening, identification and application of a yeast enhancing the ester flavor of Huangjiu
In order to improve the deficiency of ester aroma in traditional Huangjiu, using the traditional culture separation method combined with the sniffing method, the total ester and alcohol content determination, the aromatic yeast was isolated and screened from traditional Huangjiu wheat Qu. The strain...
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| Autor principal: | |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Editorial Department of China Brewing
2024-11-01
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| coleção: | Zhongguo niangzao |
| Assuntos: | |
| Acesso em linha: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-11-51.pdf |
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