高粱添加量对清蒸翻沙工艺酱香型白酒微生物群落结构及基酒品质的影响
汪茜, 胡永芯, 王红梅, 李姝, 钟小忠, 杨阳, 牛曼思, 王嘉丽, 刘俊男, 王松涛
Effect of sorghum addition on the microbial community structure and base liquor quality of Qingzheng Fansha-processed sauce-flavor Baijiu
WANG Qian, HU Yongxin, WANG Hongmei, LI Shu, ZHONG Xiaozhong, YANG Yang, NIU Mansi, WANG Jiali, LIU Junnan, WANG Songtao
中国酿造
.
2026, (3): 136
-144
.
DOI: 10.11882/j.issn.0254-5071.2026.03.019
