Differences analysis of fungal community structure of light-flavor Dacha <em>Baijiu</em> in different seasons during the fermentation process

doi:10.11882/j.issn.0254-5071.2026.03.005

Differences analysis of fungal community structure of light-flavor Dacha Baijiu in different seasons during the fermentation process

YANG Kaihuan, CAO Miaowen, LI Qi, BO Tao

China Brewing ›› 2026, Vol. 45 ›› Issue (3) : 28-33.

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China Brewing ›› 2026, Vol. 45 ›› Issue (3) : 28-33. DOI: 10.11882/j.issn.0254-5071.2026.03.005

Differences analysis of fungal community structure of light-flavor Dacha Baijiu in different seasons during the fermentation process

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 45(3): 28-33 https://doi.org/10.11882/j.issn.0254-5071.2026.03.005

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Received	Revised	Published
2025-06-16	2025-10-13	2026-03-25
Issue Date
2026-05-08

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