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

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

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Detalles Bibliográficos
Autores principales: Yang, Ziyi, Li, Wenlong, Yuan, Yujie, Liang, Zihua, Yan, Yingyin, Chen, Ying, Ni, Li, Lv, Xucong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453061/
https://www.ncbi.nlm.nih.gov/pubmed/37628073
http://dx.doi.org/10.3390/foods12163075

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453061/
https://www.ncbi.nlm.nih.gov/pubmed/37628073
http://dx.doi.org/10.3390/foods12163075

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