Study on the Application of Auce-flavor Producing Bacterial Koji in the Production of Northern Sauce-flavor Daqu Baijiu
Due to the influence of climate and environment,the activity of bacteria in high temperature daqu Baijiu is poor,the mixed use of high temperature daqu and miso-flavor-producing bacterial Koji had obvious effect on the quality of round base Baijiu.
Maotai-flavor Baijiubacterial kojiround base liquor quality
万方数据
维普
