Comparison of the Fermentation Activities and Volatile Flavor Profiles of Chinese Rice Wine Fermented Using an Artificial Starter, a Traditional JIUYAO and a Commercial Starter

In this study, an artificial starter culture was prepared using the core microbial species of JIUYAO to produce Chinese rice wine (CRW). The fermentation activity and flavor profiles of CRW samples fermented with traditional JIUYAO, a commercial starter culture, and our artificial starter culture we...

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Detalles Bibliográficos
Autores principales: Chen, Chen, Liu, Zheng, Zhou, Wenya, Tian, Huaixiang, Huang, Juan, Yuan, Haibin, Yu, Haiyan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8488391/
https://www.ncbi.nlm.nih.gov/pubmed/34616382
http://dx.doi.org/10.3389/fmicb.2021.716281

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8488391/
https://www.ncbi.nlm.nih.gov/pubmed/34616382
http://dx.doi.org/10.3389/fmicb.2021.716281

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