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. 2019 Jan 29;10:56. doi: 10.3389/fmicb.2019.00056

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Copyright © 2019 He, Huang, Zhou, Wu and Jin.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Schematic diagram of brewing process for Chinese strong-flavor liquor (A) and sampling method (B). Different proportions (0, 50, and 100%) of fortified Daqu were mixed with steamed grains, and the corresponding fermented grains (FG) and liquors were obtained. Every FG sample () was collected from seven different positions (100 g FG at each position), and mixed well as one sample.

Inline graphic — Schematic diagram of brewing process for Chinese strong-flavor liquor (A) and sampling method (B). Different proportions (0, 50, and 100%) of fortified Daqu were mixed with steamed grains, and the corresponding fermented grains (FG) and liquors were obtained. Every FG sample () was collected from seven different positions (100 g FG at each position), and mixed well as one sample.