The Production of Intensified Qu and Its Microbial Communities and Aroma Variation during the Fermentation of Huangjiu (Chinese Rice Wine)

In recent years, intensified Qu (IQ) has been gradually applied to brewing in order to improve the aroma of Huangjiu (Chinese rice wine). In this study, Saccharomyces cerevisiae and Wickerhamomyces anomalus solutions were added to Fengmi Qu (FMQ) from Fangxian, China to produce IQ, and brewing trial...

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Detalles Bibliográficos
Autores principales: Zheng, Siman, Zhang, Wendi, Ren, Qing, Wu, Jihong, Zhang, Jinglin, Wang, Bowen, Meng, Nan, Li, Jinchen, Huang, Mingquan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10378853/
https://www.ncbi.nlm.nih.gov/pubmed/37509766
http://dx.doi.org/10.3390/foods12142674

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10378853/
https://www.ncbi.nlm.nih.gov/pubmed/37509766
http://dx.doi.org/10.3390/foods12142674

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