Quality and volatile flavor components analysis of potato distilled spirits fermented with different Jiuqu

Quality and volatile flavor components analysis of potato distilled spirits fermented with different Jiuqu

In order to explore the influences of different Jiuqu on the quality and volatile flavor components of potato distilled spirits, using "Qian potato 7" as raw material, the potato distilled spirits were prepared by 5 commercially Jiuqu (AK, AB, AN, YD, CZC) fermentation, respectivel...

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Bibliographic Details
Main Author:	ZHOU Luona, HE Shengling, LV Du, DENG Lujun, FAN Shijie
Format:	Article
Language:	English
Published:	Editorial Department of China Brewing 2025-01-01
Series:	Zhongguo niangzao
Subjects:	<i>jiuqu</i>\|potato\|distilled spirits\|quality\|volatile flavor component
Online Access:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-124.pdf
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