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Updated: Jul 3, 2025

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method
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探讨固态强化 Jiuqu 和液态强化剂对中国 Baijiu 造酒的受管制影响

Yan Wang1, Shikai Quan1, Yu Xia1

  • 1College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.

Food research international (Ottawa, Ont.)
|February 11, 2024
PubMed
概括

固态强化 Jiuqu (SFJ) 通过提高含量和香味,增强了中国酒 (Baijiu) 的发酵. 液态强化剂 (LFA) 对Baijiu的质量和产量的影响不那么明显.

关键词:
液态强化剂是一种强化剂.微生物组和新陈代谢固态强化 Jiuqu 是一个强化的 Jiuqu.收益率和香味的情况.扎奥佩的微生态系统

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