Temporal and Workshop Heterogeneity of Microbial Communities with Physicochemical Properties and Flavor Substances During Stacked Fermentation of Sauce-Flavor Baijiu.

Conversely, the moisture content in workshop L ranged from 40% to 44%, and exhibited a decreasing trend during the first three days, with a subsequent increase on the fourth day.

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Starch content exhibited an increasing trend initially, followed by a decrease in both workshops ( Figure 1 B).

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This suggests that there may be significant differences in the fermentation influence mechanisms of ethanol in different workshops.

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