Aroma production mechanism of non-Saccharomyces cerevisiae during alcoholic fermentation stage of red vinegar
In order to explore the aroma production mechanism of non-Saccharomyces cerevisiae in the alcoholic fermentation stage of red vinegar, using single fermentation with commercial Saccharomyces cerevisiae (Sc), Jiuqu (JQ) and S. cerevisiae SHQ630 as the control group, and single fermentation with non-S...
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| Format: | Article |
| Jezik: | English |
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Editorial Department of China Brewing
2024-04-01
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| Serija: | Zhongguo niangzao |
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| Online dostop: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-4-85.pdf |