Microbial diversity of the fermented grains during the stacking fermentation of Zaosha round of the sauce-flavor <em>Baijiu</em> and its correlation with volatile flavor substances

doi:10.11882/j.issn.0254-5071.2025.11.011

Microbial diversity of the fermented grains during the stacking fermentation of Zaosha round of the sauce-flavor Baijiu and its correlation with volatile flavor substances

LONG Yafei, WANG Furong, RAN Guangyao, XIE Zhimin, LIU Ziwei, GUO Min

China Brewing ›› 2025, Vol. 44 ›› Issue (11) : 68-75.

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China Brewing ›› 2025, Vol. 44 ›› Issue (11) : 68-75. DOI: 10.11882/j.issn.0254-5071.2025.11.011

Microbial diversity of the fermented grains during the stacking fermentation of Zaosha round of the sauce-flavor Baijiu and its correlation with volatile flavor substances

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(11): 68-75 https://doi.org/10.11882/j.issn.0254-5071.2025.11.011

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Received	Revised	Published
2024-12-20	2025-06-26	2025-11-25
Issue Date
2025-12-25

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