Effects of different yeasts on the quality of highland barley whiskey
Using highland barley and malt (1∶1) as raw materials, three different whiskey yeasts (M-1, USW-6 and D-53) were selected to brew highland barley whiskey. The fermentation performance, physicochemical indexes of fermentation liquor, and liquor yield per unit raw material of different yeasts were com...
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| Format: | Article |
| Language: | English |
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Editorial Department of China Brewing
2024-09-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-9-135.pdf |