Sorghum fermentation testing for Chinese spirit baijiu goes to pilot scale

By Rebecca Thyer
Updated February 2 2022 - 10:34am, first published December 17 2019 - 10:44am
Charles Sturt University students Ryan Malone, left, and Gabe Brown raised a glass in honour of World Baijiu Day in Wagga Wagga, NSW. PHOTO Nicole Baxter
Charles Sturt University students Ryan Malone, left, and Gabe Brown raised a glass in honour of World Baijiu Day in Wagga Wagga, NSW. PHOTO Nicole Baxter

Research into the fermentation qualities of Australian-grown sorghum is showing positive results, potentially opening new 'boutique' markets for this summer grain.

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