Temporal Profile of the Microbial Community and Volatile Compounds in the Third-Round Fermentation of Sauce-Flavor <i>baijiu</i> in the Beijing Region

Sauce-flavor <i>baijiu</i> produced in the Beijing and Guizhou regions has regional characteristic flavors, but the differences in flavor compounds and reasons for their formation remain unclear. The sauce-flavor <i>baijiu</i> brewing process involves several rounds of fermen...

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Bibliographic Details
Main Authors:	Weiwei Li, Hui Zhang, Runnan Wang, Chengnan Zhang, Xiuting Li
Format:	Article
Language:	English
Published:	MDPI AG 2024-02-01
Series:	Foods
Subjects:	sauce-flavor <i>baijiu</i> microbial community succession changes in flavor compounds regional flavor characteristics
Online Access:	https://www.mdpi.com/2304-8158/13/5/670

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