Correlation Analysis Between Volatile Flavor Compounds and Microbial Communities During the Fermentation from Different Ages Mud Pits of Wuliangye Baijiu
The continuous usage years of mud pits significantly impact the formation of volatile flavor compounds (VFCs) in Wuliangye Baijiu fermentation, yet their role in regulating initial microbial diversity and VFCs during fermentation remains unclear. This research analyzed the dynamic relationships amon...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-07-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/11/7/388 |
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