DIFFERENCES IN THE QUALITY OF JIANG-FLAVOR BASE BAIJIU BREWED FROM DIFFERENT VARIETIES OF SORGHUM

In this study, three varieties of sorghum (Hongyingzi, Lunuo 18, and Liangnuo 1), which vary in quality, read more were used to brew jiang-flavor base baijiu.The differences in the physicochemical factors of fermented grains and the important flavor compounds of base liquor from different rounds of fermentation were compared among the varieties.The

The association of medicinal plants and drugs for therapeutic purposes is not free of adverse effects.In Morocco, this subject remains little known and untreated.A questionnaire study was conducted in the Fez-Meknes region with 250 people between May and December 2019.Structured, face-to-face and telephone interviews were used to collect data.This