Major Metabolites and Microbial Community of Fermented Black Glutinous Rice Wine With Different Starters.

Front Microbiol · 2020 · PMC7180510 · PMID 32362879

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an increasing trendno p-value reported

In addition, the content of amino acid nitrogen in the two wines showed an increasing trend, although in this case, the final acid content was greater in AS (1.60 g/L) than in XY (1.58 g/L) at the end of fermentation.

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a decreasing trendno p-value reported

The content of oxalic acid and tartaric acid showed a decreasing trend in both samples, but the tartaric acid content in AS increased slightly at 17 days and then decreased thereafter.

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