Comparative study on fermentation characteristics of Lidu Texiang liquor brewed in different seasons

Authors

LI Jie, College of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000 , China ；Hunan Key Laboratory of Ecological Brewing Technology and Application, Shaoyang, Hunan 422000 , China
TANG Xiang-yang, Jiangxi Li Du Liquor Compony Limited, Nanchang, Jiangxi 331725 , China
YU You-gui, College of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000 , China ；Hunan Key Laboratory of Ecological Brewing Technology and Application, Shaoyang, Hunan 422000 , China ；National Center for Alcohol Product Quality Supervision
WU Qiang, College of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000 , China ；Hunan Key Laboratory of Ecological Brewing Technology and Application, Shaoyang, Hunan 422000 , China
ZHU Dong-cai, Jiangxi Li Du Liquor Compony Limited, Nanchang, Jiangxi 331725 , China
HE Hong-mei, National Center for Alcohol Product Quality Supervision and Inspection, Changsha, Hunan 410004 , China

Abstract

To study on the characteristics of condition of the fermenting grain entering the cellar and the original spirits of Lidu Texiang liquor in different seasons, the fermented temperature, moisture, acidity, starch and alcohol content of the fermenting grain

Publication Date

6-28-2020

First Page

36

Last Page

41

DOI

10.13652/j.issn.1003-5788.2020.06.006

Recommended Citation

Jie, LI; Xiang-yang, TANG; You-gui, YU; Qiang, WU; Dong-cai, ZHU; and Hong-mei, HE (2020) "Comparative study on fermentation characteristics of Lidu Texiang liquor brewed in different seasons," Food and Machinery: Vol. 36: Iss. 6, Article 6.
DOI: 10.13652/j.issn.1003-5788.2020.06.006
Available at: https://www.ifoodmm.cn/journal/vol36/iss6/6

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