Food Science and Engineering
酱香型白酒
Sauce-flavor baijiuA traditional Chinese spirit characterized by a complex fermentation process involving 'zaopei' (starter) and specific microbial communities, resulting in a distinct savory and aromatic flavor profile. / 一种中国传统白酒，其特征在于涉及“糟醅”（酒曲）和特定微生物群落的复杂发酵过程，产生独特的鲜香和芳香风味特征。
- Knowledge type
- 实际应用
- First proposed or discovered
- Proposer
- Turkey Farm member
- Creator
- 农场主
- Last updated
- 2026-11-02 20:06:00
Sub-knowledge points
Effects of pile size on fermentationIntegrated analysis of physicochemical parametersMicrobial community analysisVolatile flavor compound analysis
Higher-order knowledge points
No connected node yet
Main parameters and performance indicators
Fermentation characteristics: Physicochemical parameters and microbial communitiesFlavor profile: Volatile flavor compoundsProduction method: Sauce-flavor baijiu production
Open problems
No unresolved problem recorded yet
Related literature
ranked by community starsEffects of pile size on the fermentation characteristics of zaopei during sauce-flavor baijiu production: An integrated analysis of physicochemical parameters, microbial communities, and volatile flavor compoundsOpen source
Related products and links
Sauce-flavor baijiu
Creation and modification trail
1 recordsRecord title: Sauce-flavor baijiu.
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