Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology

Huangjiu (Chinese rice wine) has been consumed for centuries in Asian countries and is known for its unique flavor and subtle taste. The flavor compounds of Huangjiu are derived from a wide range of sources, such as raw materials, microbial metabolic activities during fermentation, and chemical reac...

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Detalles Bibliográficos
Autores principales: Yang, Yijin, Hu, Wuyao, Xia, Yongjun, Mu, Zhiyong, Tao, Leren, Song, Xin, Zhang, Hui, Ni, Bin, Ai, Lianzhong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7691429/
https://www.ncbi.nlm.nih.gov/pubmed/33281774
http://dx.doi.org/10.3389/fmicb.2020.580247

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7691429/
https://www.ncbi.nlm.nih.gov/pubmed/33281774
http://dx.doi.org/10.3389/fmicb.2020.580247

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