Soaking induced discrepancies in oenological properties, flavor profiles, microbial community and sensory characteristic of Huangjiu (Chinese rice wine)
Yijin Yang, Yongjun Xia, Wuyao Hu, Leren Tao, Haodong Liu, Chunliang Xie, Weidong Bai, Lianzhong Ai
Topics & Concepts
FlavorFood scienceWeissellaLactococcusChemistryBrewingFermentationAromaAmylopectinPediococcusWineLactobacillusClostridiumBacteriaLeuconostocBiologyLactococcus lactisLactic acidStarchGeneticsAmyloseFermentation and Sensory AnalysisFood Quality and Safety StudiesTea Polyphenols and Effects