Effect of compound yeast fermentation on Huangjiu quality

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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Bibliographic Details
Main Author: YU Li, GAO Ruijie, WANG Han, PENG Pai, LIANG Xiaotong, LIU Pulin, GUO Xiaolong, MIAO Lihong
Format: Article
Language:English
Published: Editorial Department of China Brewing 2024-10-01
Series:Zhongguo niangzao
Subjects:
huangjiu|compound yeast agents|saccharomyces cerevisiae|higher alcohols|quality
Online Access:https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-10-186.pdf
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