Improving the quality of Xiaoqu Qingxiangxing Baijiu through optimization of key parameters in industrial fermentation processes driven by regulation models

After the transition of Xiaoqu Qingxiangxing Baijiu brewing from traditional to automated production, the process faced challenges such as low levels of key flavor substances and high levels of higher alcohols in Baijiu. In this study, the environmental factors and Jiupei microorganisms in tradition...

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Veröffentlicht in:	Food science & technology 2024-11, Vol.212, p.116982, Article 116982
Hauptverfasser:	Tong, Wenhua, Wang, Yan, Li, Yiyun, Yang, Ying, Huang, Dan, Luo, Huibo, Zhang, Suyi, Huang, Zhijiu
Format:	Artikel
Sprache:	eng
Schlagworte:	Automated workshops automation fermentation flavor Higher alcohols Lactobacillus Microbial community saccharification Saccharification fermentation agents Staphylococcus Weissella Xiaoqu qingxiangxing baijiu yeasts
Online-Zugang:	Volltext
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