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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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Autore principale: CHANG Yongyong, LIN Yixin, WEI Junqiang, FANG Jingjing, TANG Yun
Natura: Artigo
Lingua:Inglês
Pubblicazione: Editorial Department of China Brewing 2024-10-01
Serie:Zhongguo niangzao
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Accesso online:https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-10-6.pdf
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