Novel insights into delayed bitterness control in traditional Huangjiu: Regulating bacterial community by inoculated with Saccharomyces cerevisiae SC-6
Under semi-open brewing conditions, traditional Huangjiu often suffers from unstable flavor quality, including occasional delayed bitterness. To address this issue, a yeast strain, Saccharomyces cerevisiae SC-6, was screened for its ability to reduce delayed bitterness. The effects of SC-6 on the fl...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524009532 |
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