Research on Dynamic Change of Each Fermenting Factor during the Fermentation of Luzhou-flavor Liquor
Research on Dynamic Change of Each Fermenting Factor during the Fermentation of Luzhou-flavor Liquor
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发表时间：
2012
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通讯作者：
Fang Jun
中科院分区：
文献类型：
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作者：
Fang Jun
Through tracing sampling analysis of the change of microbes,temperature,moisture content,amylum content,sugar content,acidity,alcohol content and main flavoring compositions during the fermentation process of Luzhou-flavor liquor,the change rules of microbes and each physiochemical factor and their relationships were revealed,which was useful for the exploration of the fermenting mechanism of Luzhou-flavor liquor.
