Effects of the ratio of grain to rice husk on the physicochemical property and volatile flavor compounds of strong-flavor Baijiu Zaopei

Effects of the ratio of grain to rice husk on the physicochemical property and volatile flavor compounds of strong-flavor Baijiu Zaopei

The blending process of raw materials based on the appearance observation of Zaopei (fermented grains) is the key link of traditional process of strong-flavor (Nongxiangxing) Baijiu, which has an important impact on the yield and quality of the original Baijiu production. In this study, solid- state...

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Bibliographic Details
Main Author: WANG Xiaomei, WEN Kexiong, LU Yanping, LIU Duotao, LEI Xuejun, LI Zhansheng, ZHANG Xia, ZHENG Jia
Format: Article
Language:English
Published: Editorial Department of China Brewing 2025-03-01
Series:Zhongguo niangzao
Subjects:
strong-flavor baijiu|ratio of grains to fermented grains|ratio of grains to rice husk|physicochemical property|volatile flavor compound
Online Access:https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-3-42.pdf
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