Microbial Community Succession and Its Environment Driving Factors During Initial Fermentation of Maotai-Flavor Baijiu.

However, in the late stage of heap fermentation, the amount of fungal community increased ( Wu et al., 2012 ), and the diversity of fungi showed an increasing trend.

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Part of the alcohol and lactate could be converted into esters and other flavor substances in the late stage of pit fermentation ( Jia et al., 2020 ), so it showed a decreasing trend of the alcohol and lactate content.

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