Difference of higher fatty acids and their ethyl esters in the distillation and aging of strong-flavor Baijiu
In order to understand the distillation rules of higher fatty acids and their ethyl esters in the distillation and aging process of strong-flavor (Nongxiangxing) Baijiu, and the effect of palmitic acid on Baijiu flavor was explored, the higher fatty acids and their ethyl esters in the distillation a...
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-05-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-5-175.pdf |
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