Impact of Glutinous Rice Varieties from Different Regions on Microbial Community Structure, Metabolic Profiles, and Flavor Characteristics of Chinese Rice Wine (Huangjiu) - Peng, Qi; Li, Linyuan; Xie, Guangfa (Foods, 2025)
Keywords: Alcoholic beverages; Amino acids; Annotations; Bacteria; Beverages; Biotechnology; Bitterness; Carbohydrates; Chromatography; Community structure; Enzymes; Fermentation; flavor composition; Flavors; glutinous rice varieties; Grain; Huangjiu; Lactic acid; Lactic acid bacteria; Liu, Timothy; Metabolic pathways; Metabolism; Metabolites; metabolomic profiling; Microbial activity; microbial diversity; Microbiomes; Microbiota; Microorganisms; Next-generation sequencing; Optimization; Organic acids; Raw materials; regional fermentation; Rice; Sourness; Statistical analysis; Sweetness; Wines; Yeast; China; Beijing China; flavor composition; Huangjiu; microbial diversity; regional fermentation; glutinous rice varieties; metabolomic profiling