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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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Principais autores: Zihua Liang, Shiyun Chen, Hao Wang, Qi Wu, Weiling Guo, Li Ni, Xucong Lv
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2024-09-01
coleção:Foods
Assuntos:
<i>Hongqu</i> rice wine
metagenomics
metabolomics
volatile flavor components
biogenic amines
Acesso em linha:https://www.mdpi.com/2304-8158/13/19/3114
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