Changes of tetramethylpyrazine-producing functional microorganisms during stacking fermentation in the 1st (Xiasha) and the 2nd (Zaosha) rounds of sauce-flavor Baijiu production
Tetramethylpyrazine (TTMP) is an important flavor substance in sauce-flavor (Jiangxiangxing) Baijiu, showing sweet, nutty and floral aromas, which is one of the important health factors of Chinese Baijiu. In this paper, using fermented grains of stacking fermentation in the 1st (Xiasha) and the 2nd...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-10-01
|
| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-10-65.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|