The aim was to explore the source of microorganisms in Daqu and the dynamic evolution characteristics of microbial flora in Daqu during its maturation and its influence on the physicochemical properti

NIAID Data Ecosystem50

Physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ wines fermented with Saccharomyces and non-Saccharomyces yeasts

白酒酿造工艺

酵母发酵分析

ABSTRACT: The sensory quality of wines is affected by the compounds produced by the action of the yeasts used in alcoholic fermentation. This work aimed at assessing the physicochemical, aromatic and

NIAID Data Ecosystem60

Microbial communities and their correlation with volatile compounds in starters of Chinese sweet rice wine

发酵微生物

食品风味化学

Chinese sweet rice wines (CSRW) are traditional, regionally distinct alcoholic beverages that are generally brewed with glutinous rice and fermentation starters. This study aimed to characterize micro

NIAID Data Ecosystem50

Baijiu brewing

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