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探索影响上层jiupei风味和微生物特征的主要可变因素

Shuangping Liu1, Dongliang Ren2, Hui Qin3

  • 1National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Shaoxing Key Laboratory of Traditional Fermentation Food and Human Health, Jiangnan University (Shaoxing) Industrial Technology Research Institute, Shaoxing, Zhejiang 312000, China; National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd., Shaoxing, Zhejiang 312000, China; Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi, Jiangsu 214122, China.

Food research international (Ottawa, Ont.)
|September 10, 2023
PubMed
概括

由于氧气,朱佩的风味质量随着地下室的高度而下降. 无氧微压密封地 (AMSC) 方法改善了风味的一致性和微生物稳定性,支持更好的jiupei生产.

关键词:
牢房密封方法 牢房密封方法州风味的烈酒是州风味的烈酒.氧气含量 氧气含量 氧气含量朱佩的质量差异是因为.

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