Comparative analysis of microbial communities and volatile flavor components in the brewing of <i>Hongqu</i> rice wines fermented with different starters.

Comparative analysis of microbial communities and volatile flavor components in the brewing of Hongqu rice wines fermented with different starters.

Chen, Guimei; Yuan, Yujie; Tang, Suwen; Yang, Ziyi; Wu, Qi; Liang, Zihua; Chen, Shiyun; Li, Wenlong; Lv, Xucong; Ni, Li.

Afiliación

Chen G; College of Chemical Engineering, Fuzhou University, Fuzhou, Fujian, 350108, PR China.
Yuan Y; Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, 350108, PR China.
Tang S; Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, 350108, PR China.
Yang Z; Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian, 362200, PR China.
Wu Q; Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, 350108, PR China.
Liang Z; Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian, 362200, PR China.
Chen S; Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, 350108, PR China.
Li W; Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian, 362200, PR China.
Lv X; Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, Fujian, 350108, PR China.
Ni L; Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian, 362200, PR China.