Effect of Lactiplantibacillus plantarum inoculated on the quality of bran vinegar during the alcohol fermentation stage

By measuring the CO₂ mass loss during the alcohol fermentation stage of bran vinegar, the alcohol content, reducing sugar, total acid content, volatile aroma substances, and sensory quality of the fermented liquor samples, the effects of Saccharomyces cerevisiae and Lactiplantibacillus pl...

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Autore principale:	JIANG Wenyi, LI Li, LIU Genqiao, FENG Zhiping, LIU Jun
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	Editorial Department of China Brewing 2025-04-01
Serie:	Zhongguo niangzao
Soggetti:	bran vinegar|lactiplantibacillus plantarum|inoculation time|physicochemical indicators|volatile flavor components|aroma sensory quality|alcoholic fermentation
Accesso online:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-221.pdf
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