Analysis of Differences in Microbial Community, Sensory and Physicochemical Properties of Different Layers of Alcoholic Fermentative Material in Maotai-flavor Baijiu Cellar in the Fifth Round of Fermentation

Analysis of Differences in Microbial Community, Sensory and Physicochemical Properties of Different Layers of Alcoholic Fermentative Material in Maotai-flavor Baijiu Cellar in the Fifth Round of Fermentation

In this study, multi-dimensional characterization of different layers of alcoholic fermentative material in Maotai-flavor baijiu cellar in the fifth round of fermentation from a certain region in Hubei was carried out by route analysis, culturable methods, metagenomics, and bionic methods. The resul...

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Bibliographic Details
Main Author: WANG Yurong, HOU Qiangchuan, TIAN Longxin, LIU Juzhen, ZHOU Jiaping, GUO Zhuang
Format: Article
Language:English
Published: China Food Publishing Company 2023-11-01
Series:Shipin Kexue
Subjects:
alcoholic fermentative material; bionic device; microbial diversity; sensory quality; maotai-flavor baijiu
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-22-031.pdf

Internet

https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-22-031.pdf

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