Fig. 8From: Yeasts from Chinese strong flavour Daqu samples: isolation and evaluation of their potential for fortified Daqu productionSensory evaluation of obtained Chinese strong flavour liquor samples in different fermentations. F-Daqu: Daqu fortified with co-culture of YE006 (Saccharomyces cerevisiae) and YE010 (Wickerhamomyces anomalus); CK: unfortified DaquBack to article page