Microbial Communities and Flavor Compounds during the Fermentation of Traditional Hong Qu Glutinous Rice Wine

As a traditional Chinese rice wine, Hong Qu glutinous rice wine (HQW) is popular among consumers due to its unique flavor. However, its quality changes during fermentation, and the potential relationships between flavor and microbes have not been systematically researched. In this work, physicochemi...

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Main Authors: Anqi Liu, Xu Yang, Quanyou Guo, Baoguo Li, Yao Zheng, Yuzhuo Shi, Lin Zhu
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2022-04-01
Colecção:Foods
Assuntos:
Hong Qu glutinous rice wine
microbial diversity
flavor compounds
dynamic change
correlation analysis
Acesso em linha:https://www.mdpi.com/2304-8158/11/8/1097
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