Changes of Physicochemical Indicators and Volatile Compounds in Grains and Liquors During the Sauce-Aroma Baijiu Brewing Process
{{output}}
Sauce-aroma Baijiu is produced through a one-year cyclic process involving multiple fermentations and distillations. However, the dynamic changes and correlations among fermented grains (FG), distilled fermented grains (DG), heart liquor (HL) and tail liquor (... ...
