Characteristics of fermented grains of sauce-flavor Baijiu from Xiasha to the 4th rounds accumulation
In order to explore the characteristics of fermented grains of sauce-flavor (Jiangxiangxing) Baijiu at the end point accumulation in different stages, physicochemical and microbial indicators of fermented grains from Xiasha to the 4th rounds were detected in 53 pits of Guizhou Province distillery, a...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-07-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-7-50.pdf |
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