Decoding the Formation and Elimination Mechanism of Ethyl Carbamate in Strong-Aroma <i>Baijiu</i>.

During SAB fermentation, nutrients such as starch, proteins, and cellulose in the fermented grains were metabolized into energy, water, CO 2 , alcohol, acid, and other volatile compounds, and thus the moisture content of fermented grains exhibited an increasing trend for the first 30 to 35 days.

also in 63,971 other papers

The results demonstrated that the microbial diversity showed a decreasing trend and that the microbial community structures gradually tended to stabilize as fermentation proceeded.

also in 47,180 other papers