Research progress on the correlation between microorganisms and flavor substances in stacking fermentation of sauce-flavor Baijiu
Stacking fermentation is a key and unique process in sauce-flavor (Jiangxiangxing) Baijiu production, and provides abundant microorganisms, enzyme system, suitable growth conditions, flavor substances and precursors for pit fermentation by enriching microorganisms in the environment, which directly...
| Published in: | Zhongguo niangzao |
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| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-12-01
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| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-12-6.pdf |