The mechanism of microbial structure and flavor characteristics in <i>Qing</i>-<i>Jiang</i>-flavor <i>Jiupei</i> regulated by different fermentation seasons.

For example, moisture showed a highly significant positive correlation with dominant biological markers ( Lactobacillus , Cyberlindnera ) ( p < 0.01, |ρ| > 0.6).

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However, the content of ester compounds in four-seasons- Jiupei showed a trend of increasing gradually as the fermentation proceeded.

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