Effect of stainless steel oxygen dissolver in the piling fermentation of sauce-flavor <i>baijiu</i>-Reference-Cited by-同舟云学术

Effect of stainless steel oxygen dissolver in the piling fermentation of sauce-flavor <i>baijiu</i>

Published:2024 Issue:1 Volume:30 Page:63-74
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Zhao Hubing¹,Huo Yingyu¹,Yang Gangren¹,Liu Xiaozhu²,Li Zhongtai¹,Luo Diao¹,Zhao Xiaoyu¹,Li Xu¹

Affiliation:

1. Guizhou Xijiu Co., Ltd

2. Guizhou Institute of Technology, College of Food & Pharmaceutical Engineering

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/30/1/30_FSTR-D-23-00033/_pdf

Reference30 articles.

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3. Dai, Y.J. (2019). The composition of microbial community and its relationship with liquor quality in the brewing process of Maotai-flavor liquor. Master's Thesis, Hunan Agricultural University, Changsha.

4. Franitza, L., Granvogl, M., and Schieberle, P. (2016). Influence of the production process on the key aroma compounds of rum: from molasses to the spirit. J. Agric. Food Chem., 64, 9041–9053.

5. Fan, W.L. and Xu, Y. (2012). Characteristic aroma compounds of Chinese dry rice wine by gas chromatography-olfactometry and gas chromatography-mass spectrometry. ACS Sym. Ser., 1104, 277–301.