Correlation Analysis Between Volatile Flavor Compounds and Microbial Communities During the Fermentation from Different Ages Mud Pits of Wuliangye Baijiu

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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Bibliographic Details
Main Authors:	Yanping Lu, Yalan Li, Bing Wan, Yuzhu Li, Jian Su, Jia Zheng, Dong Zhao, Yan Xu
Format:	Article
Language:	English
Published:	MDPI AG 2025-07-01
Series:	Fermentation
Subjects:	Wuliangye Baijiu continuous usage years of mud pit microbial communities physicochemical properties volatile flavor compounds correlation analysis
Online Access:	https://www.mdpi.com/2311-5637/11/7/388
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