Effect of sorghum addition on the microbial community structure and base liquor quality of Qingzheng Fansha-processed sauce-flavor <em>Baijiu</em>

doi:10.11882/j.issn.0254-5071.2026.03.019

Effect of sorghum addition on the microbial community structure and base liquor quality of Qingzheng Fansha-processed sauce-flavor Baijiu

WANG Qian, HU Yongxin, WANG Hongmei, LI Shu, ZHONG Xiaozhong, YANG Yang, NIU Mansi, WANG Jiali, LIU Junnan, WANG Songtao

China Brewing ›› 2026, Vol. 45 ›› Issue (3) : 136-144.

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China Brewing ›› 2026, Vol. 45 ›› Issue (3) : 136-144. DOI: 10.11882/j.issn.0254-5071.2026.03.019

Effect of sorghum addition on the microbial community structure and base liquor quality of Qingzheng Fansha-processed sauce-flavor Baijiu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 45(3): 136-144 https://doi.org/10.11882/j.issn.0254-5071.2026.03.019

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Received	Revised	Published
2025-07-18	2025-10-23	2026-03-25
Issue Date
2026-05-08

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