Optimization of saccharification culture process and analysis of volatile flavor components of Qingchuan Huangjiu

Optimization of saccharification culture process and analysis of volatile flavor components of Qingchuan Huangjiu

In this study, using yellow, purple and white waxy corn as raw materials, Dazhu Xiaoqu, Huaxi Xiaoqu and Anqi sweet Jiuqu as starter culture, Qingchuan Huangjiu was prepared by different combinations of fermentation, and the most suitable fermentation raw materials and Jiuqu were determined. With al...

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Bibliographic Details
Main Author: REN Xiaohu, ZHU Ying, CHEN Lei, YANG Anting, GONG Hucheng, TIAN Shulin, BIAN Minghong, XU Qiang, HAN Baolin
Format: Article
Language:English
Published: Editorial Department of China Brewing 2025-03-01
Series:Zhongguo niangzao
Subjects:
waxy corn|qingchuan huangjiu|saccharification culture technology|response surface method|physicochemical index|volatile flavor substance
Online Access:https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-3-129.pdf
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https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-3-129.pdf

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