Changes of yeast, enzyme activity and metabolites of fermented grains of sauce-flavor Baijiu during stacking
The physicochemical indicators, enzyme activity, total yeast count, and volatile flavor compounds of fermented grains stacked in different rounds in intelligent and traditional workshops were measured, and the stacking fermentation mechanism was analyzed by combining the stacking temperature system....
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-06-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-6-66.pdf |
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