Dynamic analysis of volatile metabolites and microbial community and their correlations during the fermentation process of traditional <i>Huangjiu</i> (Chinese rice wine) produced around Winter Solstice.

Food Chem X · 2023 · PMC10041457 · PMID 36993869

Europe PMC DOI

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an increasing trendno p-value reported

The compound 4–ethylphenol with smoke aroma showed an increasing trend during fermentation, which was described as medicinal aroma in Guyue Longshan rice wine ( Chen et al., 2013 ).

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