Liquor Flavour Is Associated With the Physicochemical Property and Microbial Diversity of Fermented Grains in Waxy and Non-waxy Sorghum (<i>Sorghum bicolor</i>) During Fermentation.

In the late fermentation stage, the alcohol content showed a decreasing trend, which was possibly due to the inhibited yeast growth under the poor environment following the acid-producing period; subsequently, a portion of the alcohol was converted into acids and esters ( Richter et al., 2013 ).

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