Illuminating the Patterns of Fungal Community Succession, Physicochemical Properties, Volatiles and Their Relationships in Fermented Grains for the Production of Chinese Strong-Flavor Baijiu.

As can be seen from Figure 1 A, the temperature of FGs generally showed a trend of increase, stabilization and decrease.

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In the late fermentation stage, the total amount of esters showed a decreasing trend, while the types of esters increased ( Figure 2 ).

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