Effects of different yeasts on the quality of highland barley whiskey
Using highland barley and malt (1∶1) as raw materials, three different whiskey yeasts (M-1, USW-6 and D-53) were selected to brew highland barley whiskey. The fermentation performance, physicochemical indexes of fermentation liquor, and liquor yield per unit raw material of different yeasts were com...
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| Автор: | |
|---|---|
| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Editorial Department of China Brewing
2024-09-01
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| Серія: | Zhongguo niangzao |
| Предмети: | |
| Онлайн доступ: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-9-135.pdf |
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