Analysis of the equilibrium process of flavor components during the aging period of Te-flavor Baijiu base liquor
Using new base liquor of Te-flavor Baijiu aged in 40 pottery jars as the research object, they were tested every 3 months and followed up for 2 years. Based on Pearson correlation analysis, the mutual equilibrium process of 6 flavor components of base liquor, including total acid/total ester, lactic...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-01-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-65.pdf |
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