Metagenomic Insights into the Regulatory Effects of Microbial Community on the Formation of Biogenic Amines and Volatile Flavor Components during the Brewing of <i>Hongqu</i> Rice Wine.

Spermidine showed a trend of continuous accumulation during the brewing of HBAs, while its change was relatively stable during the brewing of LBAs ( Figure 1 G).

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With the progress of brewing, the content of most volatile compounds in the mash samples of HBAs and LBAs gradually emerged and showed an increasing trend, but the composition and content of volatile compounds in HBAs and LBAs were obviously different.

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