Effect of different production techniques on the changes in acid and ester in sauce-flavor Baijiu
In this study, the effects of different stacking methods (traditional stacking, covered stacking) and fermentation time (30 d, 35 d, 40 d) on the physicochemical indexes of fermented grains and the acid and ester content in base liquor of sauce-flavor (Jiangxiangxing) Baijiu were investigated to pro...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-12-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-12-149.pdf |
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