Changes of tetramethylpyrazine-producing functional microorganisms during stacking fermentation in the 1st (Xiasha) and the 2nd (Zaosha) rounds of sauce-flavor Baijiu production

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...

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Bibliographic Details
Main Author: LONG Yafei, ZHU Zi, GUO Chunqin, RAN Guangyao, HU Zhihui, WU Deguang
Format: Article
Language:English
Published: Editorial Department of China Brewing 2024-10-01
Series:Zhongguo niangzao
Subjects:
sauce-flavor baijiu|stacking fermentation|tetramethylpyrazine|functional microorganism
Online Access:https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-10-65.pdf
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