Effect of microbial communities on flavor profile of Hakka rice wine throughout production

Effect of microbial communities on flavor profile of Hakka rice wine throughout production

Hakka rice wine is produced from grains by co-fermentation with abundant microbes in an open fermentation environment. Indigenous microbiota and enzymes convert the nutrients in grains into flavor compounds through enzymatic biochemical reactions and microbial metabolism. High-throughput sequencing...

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Bibliographic Details
Main Authors: Junyi Wang, Ziyi Wang, Fangqing He, Zhuangguang Pan, Yixuan Du, Zhiying Chen, Yuxin He, Yuanming Sun, Meiying Li
Format: Article
Language:English
Published: Elsevier 2024-03-01
Series:Food Chemistry: X
Subjects:
Hakka Huangjiu
Key odorants
Gas chromatography–mass spectrometry (GC–MS)
Microbial community
Non-Saccharomyces
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524000087

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http://www.sciencedirect.com/science/article/pii/S2590157524000087

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