Temporal Profile of the Microbial Community and Volatile Compounds in the Third-Round Fermentation of Sauce-Flavor <i>baijiu</i> in the Beijing Region.

The reducing sugar content showed a decreasing trend with time.

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The results showed that during the third round of fermentation, the diversity and richness of the bacterial community showed a trend of firstly an increase and then a decrease ( Table S1 ).

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With the extension of time, the relative abundance of Lactobacillus showed an increasing trend, reaching a maximum of 98.77% at 21 days of pit fermentation.

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