Comprehensive analysis of spatial heterogeneity reveals the important role of the upper-layer fermented grains in the fermentation and flavor formation of Qingxiangxing baijiu

Different spatial positions lead to inconsistent fermentation effects and flavors, however, the spatial heterogeneity of Qingxiangxing (QXX) Baijiu remains unknown. We investigated the microbes, flavors, and physicochemical properties of different layers in fermented grains of QXX Baijiu using Illum...

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الحاوية / القاعدة:	Food Chemistry: X
المؤلفون الرئيسيون:	Lei Tian, Pei Xu, Junyu Chen, Hang Chen, Ji Qin, Xiaotian Wu, Chengzhe Liu, Zongjun He, Ying Liu, Tongwei Guan
التنسيق:	مقال
اللغة:	الإنجليزية
منشور في:	Elsevier 2024-06-01
الموضوعات:	Qingxiangxing baijiu Different layers of fermented grains Microbial composition Volatile compounds Metabolites Physicochemical properties
الوصول للمادة أونلاين:	http://www.sciencedirect.com/science/article/pii/S259015752400395X