Cargando…
Microbial dynamics and metabolite changes in Chinese Rice Wine fermentation from sorghum with different tannin content
Chinese rice wine (CRW) is the oldest kind of wine in China and is mainly fermented by wheat Qu and yeast with rice, millet, etc. This gives CRW a unique quality, but the flavor components are complex. Its formation is related to microorganisms, but the link between CRW and microorganisms is poorly...
| Autores principales: | , , , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2018
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5854674/ https://www.ncbi.nlm.nih.gov/pubmed/29545525 http://dx.doi.org/10.1038/s41598-018-23013-1 |