The changes of microbial community and flavor compound in the fermentation process of Chinese rice wine using Fagopyrum tataricum grain as feedstock

Chinese rice wine (CRW), a unique wine species, has a long history in China. Fagopyrum tataricum grain is a kind of high-quality grain with function in health care. The production of CRW wine with F. tataricum grain is beneficial to the development of new rice wine products. The flavor compounds and...

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Detalles Bibliográficos
Autores principales: Ren, Qing, Sun, Leping, Wu, Huijun, Wang, Yousheng, Wang, Zhiwei, Zheng, Fuping, Lu, Xin, Xu, Jialiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6399331/
https://www.ncbi.nlm.nih.gov/pubmed/30833628
http://dx.doi.org/10.1038/s41598-019-40337-8

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6399331/
https://www.ncbi.nlm.nih.gov/pubmed/30833628
http://dx.doi.org/10.1038/s41598-019-40337-8

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