Changes of physicochemical indexes and flavor substances of fermented grains at different spatial levels during Northern strong-flavor Baijiu fermentation

Changes of physicochemical indexes and flavor substances of fermented grains at different spatial levels during Northern strong-flavor Baijiu fermentation

The changes of physicochemical indexes and main flavor substances in six position points of fermented grains at different spatial levels during the fermentation of Northern strong-flavor (Nongxiangxing) Baijiu were studied. The results showed that the changes of physicochemical indexes and flavor su...

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Bibliographic Details
Main Author: WANG Le, WEI Gong, GUO Yizhen, LIU De, WANG Hui, ZHANG Min, SHI Hui, QU Hui, HE Yunjun, REN Guojun, YAN Wei
Format: Article
Language:English
Published: Editorial Department of China Brewing 2024-03-01
Series:Zhongguo niangzao
Subjects:
northern strong-flavor baijiu|different spatial levels|fermented grains|physicochemical index|flavor substance|change rule
Online Access:https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-3-63.pdf
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