Effect of different stacking time on stacking fermentation of sauce-flavor Baijiu
Taking the second-round stacking fermentation of sauce-flavor (Jiangxiangxing) Baijiu as the research object, and the effect of different stacking time on the stacking fermentation of sauce-flavor Baijiu was explored by comparing the differences in the temperature of fermented grains, basic physicoc...
| Published in: | Zhongguo niangzao |
|---|---|
| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-10-01
|
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-10-156.pdf |