Research progress on microorganisms, physicochemical factors, and flavor substances in stacking fermented grains in sauce-flavor Baijiu production
High temperature stacking is one of the indispensable technical links in the brewing process of sauce-flavor (Jiangxiangxing) Baijiu, which has the saying that "no stacking, no liquor". It can naturally gather and enrich microorganisms in the drying environment to form a stable mic...
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-06-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-20.pdf |
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