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A Comparative Study of Microbial Communities, Biogenic Amines, and Volatile Profiles in the Brewing Process of Rice Wines with Hongqu and Xiaoqu as Fermentation Starters

Rice wine is primarily crafted from grains through saccharification and liquification with the help of Qu. Qu plays an important role in the formation of the flavor quality of rice wine. Hongqu and Xiaoqu represent two prevalent varieties of Qu that are typically utilized in the brewing process of r...

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Tallennettuna:
Päätekijät: Yingyin Yan, Zihua Liang, Yujia Huo, Qi Wu, Li Ni, Xucong Lv
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: MDPI AG 2024-08-01
Sarja:Foods
Aiheet:
rice wine
fermentation starter
microbial community
biogenic amines
higher alcohols
volatile flavor components
Linkit:https://www.mdpi.com/2304-8158/13/15/2452
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