Relationship between the Sorghum's Physicochemical Attributes and the Flavor Components of Qing Stubble Daqu Baijiu

Relationship between the Sorghum's Physicochemical Attributes and the Flavor Components of Qing Stubble Daqu Baijiu

High-quality raw materials constitute a critical prerequisite for crafting premium Baijiu. This study aimed to explore the correlation between the physicochemical properties of sorghum and the quality of Qingcha Daqu Baijiu. Utilizing gas chromatography, this research analyzed the flavor compound pr...

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Bibliographic Details
Main Authors:	Linming SHI, Yanhong DU, Jianguang NIE, Hao TAN, Simai LI, Tingting LI
Format:	Article
Language:	zho
Published:	The editorial department of Science and Technology of Food Industry 2025-01-01
Series:	Shipin gongye ke-ji
Subjects:	light flavor baijiu sorghum's physicochemical properties different varieties baijiu flavor component correlation analysis
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023100255
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