Microbial Diversity and Volatile Flavor Changes during Gayangju Fermentation, a Traditional Korean House Rice Wine

Physicochemical changes in fermented alcoholic beverages are significantly related to microbial community development during fermentation. Due to its unusually long fermentation, Gayangju, a traditional Korean house rice wine fermented with nuruk as the traditional starter, gives rise to a strong ye...

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Detalles Bibliográficos
Autores principales: Song, Young-Ran, Lim, Byeong-Uk, Baik, Sang-Ho
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455823/
https://www.ncbi.nlm.nih.gov/pubmed/36076792
http://dx.doi.org/10.3390/foods11172604

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455823/
https://www.ncbi.nlm.nih.gov/pubmed/36076792
http://dx.doi.org/10.3390/foods11172604

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