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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...
| Autores principales: | , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2020
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| Materias: | |
| 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 |