New Baijiu Production and Blending Technology Q&A

Author: Li Dahe
Publisher:
Publish Date: 2001-09-01
Features: This book introduces the technical issues of new-type baijiu production and traditional solid-state fermentation baijiu blending in the form of Q&A. It focuses on explaining baijiu tasting, trace components in baijiu and their functions, formula design for new-type baijiu, production methods, and common difficult problems in baijiu blending and flavoring. The book is concise in language, rich in data, easy to understand, and highly practical. It is suitable for technicians, engineering professionals, management and sales personnel in the alcohol industry, as well as students and faculty from colleges and universities majoring in related fields. It can also serve as a training textbook for baijiu tasting, blending, and new-type baijiu production technology training courses.