Effect of compound yeast fermentation on Huangjiu quality
In order to solve the problems of high content of higher alcohols in traditional Xiaoqu Huangjiu and easy occurrence of drinker's "headache", Saccharomyces cerevisiae with low-yield higher alcohols, Saccharomycopsis fibuligera, and Wickerhamomyces anomalus were mixed to prepar...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-10-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-10-186.pdf |
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