传统与机械工艺酱香型白酒2轮次发酵酒醅微生物群落与有机酸差异
何晴, 于浩凯, 史改玲, 朱明星, 林良才, 靳成伟, 张翠英
Differences in Microbial Community and Organic Acids of Fermented Grains in the Second-Round Fermentation of Sauce-Flavor Baijiu between Traditional and Mechanical Crafts
HE Qing, YU Haokai, SHI Gailing, ZHU Mingxing, LIN Liangcai, JIN Chengwei, ZHANG Cuiying
中国酿造
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2026, (8): 95
-105
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DOI: 10.11882/j.issn.0254-5071.2026.08.011
