Study on Microorganisms in the Fermentation Process of Potato Buckwheat Liquor Wine Fermented Grains
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DOI: 10.25236/isbsbh.2018.028
Author(s)
Qiao Lin, Zhong Zhang, Fayong Gong, Peihua Li
Corresponding Author
Qiao Lin
Abstract
In the traditional solid liquor brewing process, microorganisms play a vital role in the production, quality and flavor of liquor. Based on the fragrance type, this paper summarizes the main research situations of the three major fragrance types of Luzhou-flavor, sauce-flavor and fragrance, and the wine cellar in the production process of other flavor-type liquors, which is helpful for understanding liquor from the perspective of microorganisms. The nature of fermentation.
Keywords
Microorganisms, Fermentation Process, Potato Buckwheat Liquor