Analysis of yeast counts and physicochemical indexes changes in fermented grains of stacking fermentation process of the second rounds sauce-flavor Baijiu

Analysis of yeast counts and physicochemical indexes changes in fermented grains of stacking fermentation process of the second rounds sauce-flavor Baijiu

Using fermented grains of stacking fermentation process of the second rounds sauce-flavor (Jiangxiangxing) Baijiu as the research objects, the changes of temperature, total yeast counts, viable yeast counts, moisture, acidity, glucose, and L-lactic acid contents of fermented grains during stacking p...

Full description

Bibliographic Details
Main Author: LI Chaoyun, LU Jun, FENG Haiyan, LI Guohui, TANG Ping, LIANG Shuying, LIU Hui, YANG Zhiping, CHEN Liangjie, WANG Bin, JIAO Lin, ZHANG Shuai
Format: Article
Language:English
Published: Editorial Department of China Brewing 2024-02-01
Series:Zhongguo niangzao
Subjects:
sauce-flavor baijiu|fermented grains|stacking fermentation|yeast|physicochemical index
Online Access:https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-2-48.pdf

Internet

https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-2-48.pdf

Similar Items