Comparative analysis of microbial communities and volatile flavor components in the brewing of Hongqu rice wines fermented with different starters

As one of the quintessential representatives of Chinese rice wine, Hongqu rice wine is brewed with glutinous rice as the main raw material and Hongqu (Gutian Qu or Wuyi Qu) as the fermentation starter. The present study aimed to investigate the impact of Hongqu on the volatile compositions and the m...

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Bibliografski detalji

Glavni autori:	Guimei Chen, Yujie Yuan, Suwen Tang, Ziyi Yang, Qi Wu, Zihua Liang, Shiyun Chen, Wenlong Li, Xucong Lv, Li Ni
Format:	Artigo
Jezik:	Inglês
Izdano:	Elsevier 2023-01-01
Serija:	Current Research in Food Science
Teme:	Hongqu rice wine Fermentation starters Microbial community Volatile flavor compounds Metabolic function
Online pristup:	http://www.sciencedirect.com/science/article/pii/S266592712300196X
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