Effects of the ratio of grain to rice husk on the physicochemical property and volatile flavor compounds of strong-flavor Baijiu Zaopei
The blending process of raw materials based on the appearance observation of Zaopei (fermented grains) is the key link of traditional process of strong-flavor (Nongxiangxing) Baijiu, which has an important impact on the yield and quality of the original Baijiu production. In this study, solid- state...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-03-01
|
| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-3-42.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|