Research progress of texture and microflora of strong-flavor Baijiu Zaopei
The Zaopei is the source of brewing, which quality directly affects the liquor yield and flavor substances content of strong-flavor (Nongxiangxing) Baijiu, and the quality of Zaopei is influenced by its own texture and fermentation factors. The Daqu and the environmental microorganisms in pit-loadin...
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| Автор: | |
|---|---|
| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Editorial Department of China Brewing
2024-10-01
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| Серія: | Zhongguo niangzao |
| Предмети: | |
| Онлайн доступ: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-10-6.pdf |
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