PDF(2396 KB)
Differences in Microbial Community and Organic Acids of Fermented Grains in the Second-Round Fermentation of Sauce-Flavor Baijiu between Traditional and Mechanical Crafts
HE Qing, YU Haokai, SHI Gailing, ZHU Mingxing, LIN Liangcai, JIN Chengwei, ZHANG Cuiying
China Brewing ›› 2026, Vol. 45 ›› Issue (8) : 95-105.
PDF(2396 KB)
PDF(2396 KB)
Differences in Microbial Community and Organic Acids of Fermented Grains in the Second-Round Fermentation of Sauce-Flavor Baijiu between Traditional and Mechanical Crafts
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