酱香型白酒造沙轮次堆积发酵酒醅微生物多样性及其与挥发性风味物质相关性
龙亚飞, 王芙蓉, 冉光耀, 谢志敏, 刘紫威, 郭敏
Microbial diversity of the fermented grains during the stacking fermentation of Zaosha round of the sauce-flavor Baijiu and its correlation with volatile flavor substances
LONG Yafei, WANG Furong, RAN Guangyao, XIE Zhimin, LIU Ziwei, GUO Min
中国酿造
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2025, (11): 68
-75
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DOI: 10.11882/j.issn.0254-5071.2025.11.011
