Metagenomic Insights into the Regulatory Effects of Microbial Community on the Formation of Biogenic Amines and Volatile Flavor Components during the Brewing of <i>Hongqu</i> Rice Wine

As one of the typical representatives of Chinese rice wine (<i>Huangjiu</i>), <i>Hongqu</i> rice wine is produced with glutinous rice as the main raw material and <i>Hongqu</i> as the fermentation starter. The complex microbial flora in the brewing process may have a great influence on the formation...

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Detalhes bibliográficos

Principais autores:	Ziyi Yang, Wenlong Li, Yujie Yuan, Zihua Liang, Yingyin Yan, Ying Chen, Li Ni, Xucong Lv
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2023-08-01
coleção:	Foods
Assuntos:	<i>Hongqu</i> rice wine microbial community metagenomics biogenic amines volatile flavor components
Acesso em linha:	https://www.mdpi.com/2304-8158/12/16/3075
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