Study on the Correlation between Microbe and Volatile Flavor Substances in Five Rounds of Brewing Process of Dongniang Sauce-flavor Baijiu

Study on the Correlation between Microbe and Volatile Flavor Substances in Five Rounds of Brewing Process of Dongniang Sauce-flavor Baijiu

Stacking fermentation is a crucial step in producing sauce-flavor Baijiu. The relationship between microbial diversity and volatile flavor substances is complex and dynamic. To better understand the correlation between microorganisms and flavor substances in Dongniang sauce-flavor Baijiu during the...

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Bibliographic Details
Main Authors: Caixia LIN, Wei SU, Yingchun MU, Tingting REN, Heyong PAN, Jiaqin WANG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2023-11-01
Series:Shipin gongye ke-ji
Subjects:
dongniang sauce-flavor baijiu
five-round
microbial diversity
flavor compounds
correlation
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022120114

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