酱香型白酒新老厂房酿造环境对发酵过程酒醅微生物及风味物质组成差异初探
孙昭, 吴成, 谢丹, 黄河鸥, 刘利萍, 赵雯宇, 路虎, 胡建锋, 李旭, 杨刚仁
Preliminary investigation on differences in microbiota and flavor compounds in fermented grains during fermentation influenced by brewing environment of new and old workshops for Jiang-flavor Baijiu
SUN Zhao, WU Cheng, XIE Dan, HUANG Heou, LIU Liping, ZHAO Wenyu, LU Hu, HU Jianfeng, LI Xu, YANG Gangren
食品与发酵工业
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2026, (13): 77
-88
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DOI: 10.13995/j.cnki.11-1802/ts.044494
