Effect of stainless steel oxygen dissolver in the piling fermentation of sauce-flavor baijiu

• Published in: FOOD SCIENCE AND TECHNOLOGY RESEARCH Vol. 30; no. 1; pp. 63 - 74
• Main Authors: Zhao, Hubing, Huo, Yingyu, Yang, Gangren, Liu, Xiaozhu, Li, Zhongtai, Luo, Diao, Zhao, Xiaoyu, Li, Xu
• Format: Journal Article
• Language: English
• Published: Tsukuba Japanese Society for Food Science and Technology 2024; The Japanese Society for Food Science and Technology; Japan Science and Technology Agency
• Subjects: Acetaldehyde; Acetic acid; Acidity; aroma; Chemical indicators; Dissolved oxygen; Dissolvers; Ethyl acetate; Fermentation; Flavors; Isopentyl alcohol; Low temperature; microorganism; Microorganisms; Moisture content; Oxygen; Palmitic acid; Propanol; Saccharification; saccharification piling; sauce-flavor baijiu; Sauces; Sorghum; Stainless steel; stainless steel oxygen dissolver; Stainless steels; Temperature; Water content; Yeast

In order to solve the abnormal fermentation problems caused by the slow and difficult temperature rise in the saccharification piling during the fermentation of sauce-flavor baijiu under low temperatures in winter. A special oxygen dissolving device made of stainless steel was applied in the second...