Effect of Lactiplantibacillus plantarum inoculated on the quality of bran vinegar during the alcohol fermentation stage

Effect of Lactiplantibacillus plantarum inoculated on the quality of bran vinegar during the alcohol fermentation stage

By measuring the CO<sub>2</sub> mass loss during the alcohol fermentation stage of bran vinegar, the alcohol content, reducing sugar, total acid content, volatile aroma substances, and sensory quality of the fermented liquor samples, the effects of Saccharomyces cerevisiae and Lactiplant...

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Bibliographic Details
Main Author: JIANG Wenyi, LI Li, LIU Genqiao, FENG Zhiping, LIU Jun
Format: Article
Language:English
Published: Editorial Department of China Brewing 2025-04-01
Series:Zhongguo niangzao
Subjects:
bran vinegar|lactiplantibacillus plantarum|inoculation time|physicochemical indicators|volatile flavor components|aroma sensory quality|alcoholic fermentation
Online Access:https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-221.pdf
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