Analysis of the differences in microbial community structure and physicochemical indexes of saccharification materials produced by different methods for Fuyu-flavor <em>Baijiu</em>

doi:10.11882/j.issn.0254-5071.2026.02.026

Analysis of the differences in microbial community structure and physicochemical indexes of saccharification materials produced by different methods for Fuyu-flavor Baijiu

LI Yaping, ZHANG Zhen, XIANG Zongfu, PENG Tiancheng, LI Yong, CAO Mantang, FANG Zhengguo, JIN Xiqing

China Brewing ›› 2026, Vol. 45 ›› Issue (2) : 187-193.

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China Brewing ›› 2026, Vol. 45 ›› Issue (2) : 187-193. DOI: 10.11882/j.issn.0254-5071.2026.02.026

Analysis of the differences in microbial community structure and physicochemical indexes of saccharification materials produced by different methods for Fuyu-flavor Baijiu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 45(2): 187-193 https://doi.org/10.11882/j.issn.0254-5071.2026.02.026

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Received	Revised
2025-09-11	2025-12-11
Issue Date
2026-03-18

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