Research progress on the production mechanism and control measures of two chiral lactic acid in Baijiu brewing process
In Baijiu brewing process with open fermentation, lactic acid bacteria were introduced into fermented grains to produce L-lactic acid and D-lactic acid. Lactic acid was distilled into the liquor body, and were important flavor substances in Baijiu. However, excessive lactic acid may affect alcohol m...
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-05-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-5-18.pdf |
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