Comparative analysis of microbial diversity differences between mechanized and traditional processes during the Dahui-jiu round stacking fermentation of Jiangxiangxing Baijiu

SHEN Ji, WU Cheng, XIAO Shizheng, CAI Yong, CHEN Wanwen, LU Hu, HU Jianfeng, HU Feng

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (10) : 201-210.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (10) : 201-210. DOI: 10.13995/j.cnki.11-1802/ts.044316

Comparative analysis of microbial diversity differences between mechanized and traditional processes during the Dahui-jiu round stacking fermentation of Jiangxiangxing Baijiu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(10): 201-210 https://doi.org/10.13995/j.cnki.11-1802/ts.044316

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