Effects of Saccharomycopsis fibuligera and Saccharomyces cerevisiae inoculation on small fermentation starters in Sichuan-style Xiaoqu liquor.
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DOI: 10.1016/j.foodres.2020.109425
Abstract: Xiaoqu liquor is a type of distilled spirit in China prepared on a small scale from a small solid starter culture. Although this liquor is popular in southwestern China, it can have a dull taste,… read more here.
Keywords: inoculation; liquor; fermentation; xiaoqu liquor ... See more keywords