Changes of tetramethylpyrazine-producing functional microorganisms during stacking fermentation in the 1st (Xiasha) and the 2nd (Zaosha) rounds of sauce-flavor <em>Baijiu</em> production

doi:10.11882/j.issn.0254-5071.2024.10.010

Changes of tetramethylpyrazine-producing functional microorganisms during stacking fermentation in the 1st (Xiasha) and the 2nd (Zaosha) rounds of sauce-flavor Baijiu production

LONG Yafei, ZHU Zi, GUO Chunqin, RAN Guangyao, HU Zhihui, WU Deguang

China Brewing ›› 2024, Vol. 43 ›› Issue (10) : 65-73.

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China Brewing ›› 2024, Vol. 43 ›› Issue (10) : 65-73. DOI: 10.11882/j.issn.0254-5071.2024.10.010

Changes of tetramethylpyrazine-producing functional microorganisms during stacking fermentation in the 1st (Xiasha) and the 2nd (Zaosha) rounds of sauce-flavor Baijiu production

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 43(10): 65-73 https://doi.org/10.11882/j.issn.0254-5071.2024.10.010

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Received	Revised	Published
2024-05-19	2024-07-27	2024-10-25
Issue Date
2024-12-02

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