Effect of rice with different amylose content on flavor substances of light-flavor Baijiu

Effect of rice with different amylose content on flavor substances of light-flavor Baijiu

In order to explore the effect of rice with different amylose content on flavor substances of light-flavor (Qingxiangxing) Baijiu produced with rice and sorghum, the sensory evaluation of light-flavor Baijiu brewed by rice with different amylose content was carried out. The flavor substances were de...

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Bibliographic Details
Main Author:	ZHANG Guohao, REN Fei, CHEN Hong, YANG Guoxing, SUN Liqiong, YANG Guotao, WANG Xuechun, HU Yungao
Format:	Article
Language:	English
Published:	Editorial Department of China Brewing 2024-01-01
Series:	Zhongguo niangzao
Subjects:	light-flavor baijiu\|rice\|amylose\|sensory quality\|flavor substances
Online Access:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-1-99.pdf
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