Comparative analysis of microbial communities and volatile flavor components in the brewing of Hongqu rice wines fermented with different starters

As one of the quintessential representatives of Chinese rice wine, Hongqu rice wine is brewed with glutinous rice as the main raw material and Hongqu (Gutian Qu or Wuyi Qu) as the fermentation starter. The present study aimed to investigate the impact of Hongqu on the volatile compositions and the m...

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Detalles Bibliográficos
Autores principales: Chen, Guimei, Yuan, Yujie, Tang, Suwen, Yang, Ziyi, Wu, Qi, Liang, Zihua, Chen, Shiyun, Li, Wenlong, Lv, Xucong, Ni, Li
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10660030/
https://www.ncbi.nlm.nih.gov/pubmed/38021257
http://dx.doi.org/10.1016/j.crfs.2023.100628

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10660030/
https://www.ncbi.nlm.nih.gov/pubmed/38021257
http://dx.doi.org/10.1016/j.crfs.2023.100628

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