Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored Baijiu: Microbial communities structure, physicochemical parameters, volatile and non-volatile flavor compounds

Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored Baijiu: Microbial communities structure, physicochemical parameters, volatile and non-volatile flavor compounds

Pit fermentation is the critical stage for flavor formation in sauce-flavored Baijiu (SFB). This study aimed to elucidate the fermentation characteristics in fermented grains at the start (EP) and at the end (OP) of pit fermentation across seven rounds of SFB. Kroppenstedtia and Issatchenkia gradual...

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Bibliographic Details
Main Authors: Xiaomin Liu, Yingchun Mu, Xiangxiang Lv, Nuo Chen, Lei Chen, Tangzheng Wen, Wei Su
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Food Chemistry: X
Subjects:
Sause-flavor Baijiu
Fermented grains
Microorganisms
Flavor compounds
Correlation analysis
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525000756
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