Effect of different sorghum input on microbial community structure of Jiupei and the quality of base liquor of &quot;Fansha&quot; sauce-flavor <em>Baijiu</em>

doi:10.11882/j.issn.0254-5071.2025.02.008

Effect of different sorghum input on microbial community structure of Jiupei and the quality of base liquor of "Fansha" sauce-flavor Baijiu

HU Yongxin, WANG Qian, WANG Hongmei, YE Qingqing, TU Tingyao, NIU Mansi, LI Shu, YANG Yang, ZHAO Qiao, ZHONG Xiaozhong, ZHAO Qiuwei, SHEN Caihong, WANG Songtao

China Brewing ›› 2025, Vol. 44 ›› Issue (2) : 47-55.

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China Brewing ›› 2025, Vol. 44 ›› Issue (2) : 47-55. DOI: 10.11882/j.issn.0254-5071.2025.02.008

Effect of different sorghum input on microbial community structure of Jiupei and the quality of base liquor of "Fansha" sauce-flavor Baijiu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(2): 47-55 https://doi.org/10.11882/j.issn.0254-5071.2025.02.008

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Received	Revised
2024-08-15	2024-11-06
Issue Date
2025-03-19

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