As for the overall sensory scores, it showed an increasing trend with an increase in the inoculation ratio of the strains HN010 to strain HN006 at various inoculation volumes below 6%; however, there was no significant difference in the overall sensory scores for various inoculation ratios as the inculcation size reached up to 12% (v/v).
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Development of Chinese chestnut whiskey: yeast strains isolation, fermentation system optimization, and scale-up fermentation.
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