Application of High-Temperature Daqu with Controlled Temperature and Humidity in Baijiu Brewing

Lignende værker

• Microbial, Physicochemical, and Flavor Interactions in High-Temperature Sauce-Flavor <i>Daqu</i>
  af: Youwei Chen, et al.
  Udgivet: (2025-09-01)
• Analysis of flavor compounds of sauce-flavor high-temperature Daqu during fermentation process
  af: SHI Feng, MA Kaiyu, SHI Gailing, SHAN Qimuge, LI Xin, LIN Liangcai, LU Jun, ZHANG Cuiying
  Udgivet: (2025-01-01)
• Isolation, screening and application of sauce-flavor bacteria from sauce-flavor Daqu
  af: YU Mengting, SHI Hongli, LI Chunmao, WANG Shixin, LIU Huimin, SHU Nanxin, LIU Lin, ZHANG Peng, SUN Pengpeng, LONG Daizhou, GUO Songbo
  Udgivet: (2025-06-01)
• Succession Patterns of Microbial Community and Changes in Flavor Compounds during the Production of High-Temperature Sauce-Flavor Daqu
  af: DING Ze, CHEN Xi, LI Jinyang, NIU Jialiang, DU Binghao, LI Weiwei, LONG Yao, LANG Ying, SUN Baoguo, LI Xiuting
  Udgivet: (2025-06-01)
• Analysis of physicochemical properties and microbial succession during storage process of high-temperature Daqu for sauce-flavor Baijiu
  af: FENG Zhiwei, GUO Songbo, SUN Pengpeng, XIE Sankuan, ZHANG Jiaojiao, SHEN Shiming, LIU Haipo, WANG Min, HAN Xinglin, WANG Deliang
  Udgivet: (2024-09-01)