Impact of Bacillus subtilis on Chinese yellow rice wine (Huangjiu) fermentation: Method variations and flavor analysis
Qi Peng, Huajun Zheng, Jiachen Li, Shanshan Li, Jiaxin Huang, Yuezheng Xu, Guangfa Xie
Topics & Concepts
FlavorBacillus subtilisChemistryFood scienceFermentationWineOdorSolid-phase microextractionPartial least squares regressionSensory analysisAromaMass spectrometryGas chromatography–mass spectrometryChromatographyBiologyBacteriaOrganic chemistryMathematicsGeneticsStatisticsFermentation and Sensory AnalysisMeat and Animal Product QualityBiochemical and biochemical processes