Effect of Temperature on Microbial Communities and Flavor Compounds during the Fermentation of Light-Flavor Baijiu
Light-flavor baijiu is one of the four basic aroma types of baijiu, and the succession and metabolism of the microbial community during the fermentation process is closely related to physical and chemical factors. Fermentation temperature is one of the most important factors. In this study, the ferm...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-07-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-14-003.pdf |
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