Comparative analysis of flavor of Baijiu brewed by different glutinous rice and millet mixed with sorghum
In order to investigate the effects of different raw materials on a Baijiu brewed with different glutinous rice and millet mixed with sorghum, the glutinous rice, red glutinous rice and millet were mixed with sorghum in a 1∶1 ratio, respectively, and the Baijiu was brewed by the traditional process...
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-01-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-35.pdf |
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