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The Production of Intensified Qu and Its Microbial Communities and Aroma Variation during the Fermentation of Huangjiu (Chinese Rice Wine).

Foods · 2023 · PMC10378853 · PMID 37509766

Europe PMCDOI
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a decreasing trendno p-value reported
an increasing trendno p-value reported
During the fermentation of FMQFB, the content of all VACs except aldehydes showed an increasing trend in the early stage of fermentation (1–5 d); in the middle stage (6–19 d), the content of aroma substances presented an up-trend followed by a small decrease and then continued to go up; in the late stage (20–27 d), the content of alcohols, esters, and furans exhibited a rising tendency, while other VACs showed a decreasing trend.

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.