Effects of the microbial community on the formation of volatile compounds and biogenic amines during the traditional brewing of <i>Hongqu</i> rice wine.

Subsequently, the reducing sugar is consumed by alcohol-producing yeasts, molds, lactic acid bacteria to produce metabolites such as alcohol and lactic acid, and so on, resulting in a decreasing trend of reducing sugar content.

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The alcohol content of HBAW and LBAW showed an increasing trend during the whole fermentation process, especially in the early and middle stages of fermentation.

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