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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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-01-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-124.pdf |
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