Research progress on microorganisms, physicochemical factors, and flavor substances in stacking fermented grains in sauce-flavor Baijiu production

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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Bibliographic Details
Main Author: AN Kaiyuan, DU Yanhong, NIE Jianguang, LI Tingting, TAN Hao, LI Simai, SHI Linming, CHEN Sijia, HU Boyuan, HU Chunhong
Format: Article
Language:English
Published: Editorial Department of China Brewing 2025-06-01
Series:Zhongguo niangzao
Subjects:
sauce-flavor baijiu|stacking fermentation|microorganism|flavor substance|physiochemical factor
Online Access:https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-20.pdf
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