The way of Qu-making significantly affected the volatile flavor compounds in Huangjiu (Chinese rice wine) during different brewing stages.

Food Sci Nutr · 2022 · PMC9281927 · PMID 35844911

Europe PMC DOI

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an increasing trendno p-value reported

After 4 days of prefermentation, the content of alcohols and aldehydes in Huangjiu began to decrease, while the content of esters still showed an increasing trend.

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