Effects of different brewing techniques on the contents of acetoin and ligustrazine in Shanxi aged vinegar
In order to improve the production process and enhance the quality of aged vinegar, using Cupei as the research object, the changes in alcohol content, total acid, acetoin and ligustrazine were examined during traditional and mechanical acetic acid fermentation processes, and the effects of traditio...
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| Format: | Article |
| Jezik: | English |
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Editorial Department of China Brewing
2024-06-01
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| Serija: | Zhongguo niangzao |
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| Online dostop: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-6-128.pdf |