Precipitation and temperature drive microbial community changes affecting flavor quality of Nongxiangxing Daqu

Precipitation and temperature drive microbial community changes affecting flavor quality of Nongxiangxing Daqu

Nongxiangxing Baijiu is the most famous Baijiu flavor in China, and its characteristic style is closely related to Nongxiangxing Daqu used in fermentation. However, there are few reports about the difference of Daqu quality between seasonal variations. In this study, precipitation and temperature dr...

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Bibliographic Details
Main Authors:	Tongwei Guan, Xinyue Wei, Xianping Qiu, Ying Liu, Jianshen Yu, Rui Hou, Maoke Liu, Yichen Mao, Qingru Liu, Lei Tian, Zongjun He, Shuangquan Xiang
Format:	Article
Language:	English
Published:	Elsevier 2024-12-01
Series:	Food Chemistry: X
Subjects:	Nongxiangxing Daqu Different seasonal scales Microbial community Volatile flavor compounds Metabolites
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157524009519
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