Characterization and Correlation of Microbiota and Higher Alcohols Based on Metagenomic and Metabolite Profiling during Rice-Flavor Baijiu Fermentation.

In general, most of the higher alcohols were accumulated rapidly to the maximum during fermentation ( Figure 2 ), while isoamyl alcohol and β-phenylethanol showed a decreasing trend in the first 2 days in another study [ 2 ]; these differences could be explained by the diverse microbial community and their metabolites. 3.2.

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