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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...

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Detalles Bibliográficos
Autores principales:	Xu, Jialiang, Wu, Huijun, Wang, Zhiwei, Zheng, Fuping, Lu, Xin, Li, Zhenpeng, Ren, Qing
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Nature Publishing Group UK 2018
Materias:	Article
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

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