The formation of higher alcohols in rice wine fermentation using different rice cultivars.

Front Microbiol · 2022 · PMC9650211 · PMID 36386618

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a decreasing trendno p-value reported

cerevisiae consumed most glucose in the fermentations showing a decreasing trend of glucose content.

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an increasing trendno p-value reported

showed a trendno p-value reported

cerevisiae -inoculated fermentation panels showed a trend of first decreasing and then increasing, and the control panel showed an increasing trend in most rice cultivars ( Figure 1C ).

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