Optimizing Bacterial Protectant Composition to Enhance Baijiu Yeast Survival and Productivity During Spray Drying
The flavor substances produced by the division of baijiu yeast during the winemaking process often determine the quality of white wine, and the difficulty of storing and transporting high-quality baijiu yeast is a bottleneck that restricts the development of China’s baijiu industry. It is widely acc...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/11/1/29 |
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