Metagenomic and Metabolomic Profiling Reveals the Differences of Flavor Quality between <i>Hongqu</i> Rice Wines Fermented with <i>Gutian</i> Qu and <i>Wuyi</i> Qu

<i>Jiuqu</i> (starter) makes an important contribution to the formation of the flavor characteristics of <i>Hongqu</i> rice wine (HQW). <i>Gutian</i> Qu (GTQ) and <i>Wuyi</i> Qu (WYQ) are two kinds of <i>Jiuqu</i> commonly used in HQW brewing, but the comparison of the two kinds of HQW is still insu...

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Detaylı Bibliyografya

Asıl Yazarlar:	Zihua Liang, Shiyun Chen, Hao Wang, Qi Wu, Weiling Guo, Li Ni, Xucong Lv
Materyal Türü:	Artigo
Dil:	Inglês
Baskı/Yayın Bilgisi:	MDPI AG 2024-09-01
Seri Bilgileri:	Foods
Konular:	<i>Hongqu</i> rice wine metagenomics metabolomics volatile flavor components biogenic amines
Online Erişim:	https://www.mdpi.com/2304-8158/13/19/3114
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