Process optimization and flavor composition analysis of tea-flavor distilled liquor
To improve the utilization rate of tea by-products, tea-flavor distilled liquor was prepared by traditional solid-state fermentation using fresh malt and green tea stems as mixed fermentation raw materials. Using sensory score and ethyl acetate content as evaluation indices, the fermentation process...
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-05-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-5-233.pdf |
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