官方服务：
资源简介：
High-temperature Daqu samples from Guizhou, China
应用场景：
创建时间：
2025-06-05
相关数据集
Nongxiangx daqu during storage period
Nongxiangx daqu during storage period
integrated proteome resources60
Using Huangshui fermentation broth to improve the mud pit of Chinese strong flavor Baijiu, the variation of pit mud flora after five fermentation rows was studied
The new mud pit of Chinese strong flavor baijiu was improved by using the Huangshui fermentation broth of the old pit mud, and the physicochemical properties and bacterial community changes of the pit
NIAID Data Ecosystem50
Oenococcus oeni Genome sequencing. Oenococcus oeni
To publish genomic data of an excellent wine-making strain from China
NIAID Data Ecosystem40
Physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ wines fermented with Saccharomyces and non-Saccharomyces yeasts
ABSTRACT: The sensory quality of wines is affected by the compounds produced by the action of the yeasts used in alcoholic fermentation. This work aimed at assessing the physicochemical, aromatic and
NIAID Data Ecosystem60
Diversity of medium-high temperature Daqu in strong-flavor liquor
The aim was to explore the source of microorganisms in Daqu and the dynamic evolution characteristics of microbial flora in Daqu during its maturation and its influence on the physicochemical properti
NIAID Data Ecosystem50
