Fig. 8

Sensory 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 Daqu
Sensory 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 Daqu