酱香白酒第5轮次窖池发酵不同分层酒醅微生物群落与感官、理化性质差异分析
王玉荣, 侯强川, 田龙新, 刘菊珍, 周加平, 郭壮
Analysis of Differences in Microbial Community, Sensory and Physicochemical Properties of Different Layers of Alcoholic Fermentative Material in Maotai-flavor Baijiu Cellar in the Fifth Round of Fermentation
WANG Yurong, HOU Qiangchuan, TIAN Longxin, LIU Juzhen, ZHOU Jiaping, GUO Zhuang
食品科学
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2023, (22): 250
-256
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DOI: 10.7506/spkx1002-6630-20230227-241