Exploring the significance of the 2nd and 4th round fermentations in the brewing process of sauce-flavor Baijiu
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Reference45 articles.
1. Microbial diversity and flavor of Chinese rice wine (Huangjiu): An overview of current research and future prospects;Chen;Current Opinion in Food Science,2021
2. Turning over fermented grains elevating heap temperature and driving microbial community succession during the heap fermentation of sauce-flavor baijiu;Chen;LWT – Food Science and Technology,2022
3. Comparison of fungal communities and flavour substances in surface and inner layers of fermented grains during stacking fermentation of sauce-flavour baijiu;Duan;Journal of Bioscience and Bioengineering,2023
4. Compositional differences and similarities between typical Chinese Baijiu and western liquor as revealed by mass spectrometry-based metabolomics;Fang;Metabolites,2018
5. Deciphering the composition and functional profile of the microbial communities in Chinese Moutai liquor starters;Gan;Frontiers in Microbiology,2019
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