Effect of Lactiplantibacillus plantarum inoculated on the quality of bran vinegar during the alcohol fermentation stage
By measuring the CO<sub>2</sub> mass loss during the alcohol fermentation stage of bran vinegar, the alcohol content, reducing sugar, total acid content, volatile aroma substances, and sensory quality of the fermented liquor samples, the effects of Saccharomyces cerevisiae and Lactiplant...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-04-01
|
| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-221.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!