Changes of pyrazines, physicochemical indicators and microbial community of fermented grains during stacking fermentation of sauce-flavor <em>Baijiu</em> and correlation analysis

doi:10.11882/j.issn.0254-5071.2025.12.014

Changes of pyrazines, physicochemical indicators and microbial community of fermented grains during stacking fermentation of sauce-flavor Baijiu and correlation analysis

LONG Yafei, RAO Wei, TANG Lin, ZHONG Yuan, DUAN Qijun, LONG Shenggang, WU Baolin, ZHANG Qihang, LI Lihong*

China Brewing ›› 2025, Vol. 44 ›› Issue (12) : 95-101.

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China Brewing ›› 2025, Vol. 44 ›› Issue (12) : 95-101. DOI: 10.11882/j.issn.0254-5071.2025.12.014

Changes of pyrazines, physicochemical indicators and microbial community of fermented grains during stacking fermentation of sauce-flavor Baijiu and correlation analysis

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(12): 95-101 https://doi.org/10.11882/j.issn.0254-5071.2025.12.014

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Received	Revised	Published
2025-04-17	2025-10-12	2025-12-25
Issue Date
2026-01-23

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