Combination of newly developed high quality Fuqu with traditional Daqu for Luzhou-flavor liquor brewing

World Journal of Microbiology and Biotechnology

Volumn 25, Issue 10, 2009, Pages 1721-1726

  Zhang, Wen Xue ^a   Wu, Zheng Yun ^a   Zhang, Qi Sheng ^a,b   Wang, Rong ^a   Li, Heng ^a,c  

^a SICHUAN UNIVERSITY   (China)

^b Sichuan Academy of Food and Fermentation Industries   (China)

^c Golden Liquor Factory   (China)

Author keywords

Brewing; Chinese liquor; Daqu; Fuqu; Luzhou flavor liquor

Indexed keywords

AFTER-TREATMENT; BREWING; CHINESE LIQUORS; ENVIRONMENTAL POLLUTIONS; HIGH QUALITY; STARCH UTILIZATION;

BOTTLES; PRODUCTIVITY; STARCH; STARTERS;

FERMENTATION;

EID: 71349084705     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-009-0067-6     Document Type: Article

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