Amino acid and microbial community dynamics during the fermentation of Hong Qu glutinous rice wine.

In conclusion, these results contribute to a better understanding of the mechanisms underlying BAA production during the traditional fermentation of HQGRW and will help improve the quality and safety of these wines. PMID: 32336361 [PubMed - in process]
Source: Food Microbiology - Category: Food Science Authors: Tags: Food Microbiol Source Type: research