Effects of Rhizopus addition on physicochemical indexes of fermented grains and flavor components of base liquor in Xiaoqu light-flavor Baijiu

Effects of Rhizopus addition on physicochemical indexes of fermented grains and flavor components of base liquor in Xiaoqu light-flavor Baijiu

In order to explore the effects of Rhizopus addition on the quality of Xiaoqu light-flavor (Qingxiangxing) Baijiu, the effects of different Rhizopus addition on the enzymatic activity and physicochemical factors of fermented grains, and the flavor components in the base liquor were analyzed by conve...

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Bibliographic Details
Main Author:	WANG Ruixin, GAO Yudi, LIU Xiaomei, LI Jiajie, WANG Han, WANG Yupeng, WEI Chunhui, ZHANG Boqin, WU Xiaole, CHEN Yefu, XIAO Dongguang
Format:	Article
Language:	English
Published:	Editorial Department of China Brewing 2025-05-01
Series:	Zhongguo niangzao
Subjects:	xiaoqu light-flavor baijiu\| rhizopus\|fermented grains\|base liquor\|physicochemical index\|flavor compound\|ethyl acetate
Online Access:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-5-161.pdf
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