Effect of &quot;double bottom&quot; fermentation process on the flavor components of Te-flavor base liquor

doi:10.11882/j.issn.0254-5071.2019.09.019

Effect of "double bottom" fermentation process on the flavor components of Te-flavor base liquor

XU Baitian, LIN Pei, WU Shengwen, FU Jiansheng, XIONG Qiuping, JIANG Qingping, LI Qinghua, LUO Li, SUN Qi

China Brewing ›› 2019, Vol. 38 ›› Issue (9) : 96-101.

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China Brewing ›› 2019, Vol. 38 ›› Issue (9) : 96-101. DOI: 10.11882/j.issn.0254-5071.2019.09.019

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Effect of "double bottom" fermentation process on the flavor components of Te-flavor base liquor

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 38(9): 96-101 https://doi.org/10.11882/j.issn.0254-5071.2019.09.019

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