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.

• Tác giả: Lei Chen, Nuo Chen, Xiaomin Liu, Xiangxiang Lv, Yingchun Mu, Wei Su, Tangzheng Wen
• Ngôn ngữ: eng
• Ký hiệu phân loại: 547.4—547.8 *Aliphatic compounds
• Thông tin xuất bản: Netherlands : Food chemistry: X , 2025
• Bộ sưu tập: NCBI
• ID: 210970

Tóm tắt

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.