Soaking induced discrepancies in oenological properties, flavor profiles, microbial community and sensory characteristic of Huangjiu (Chinese rice wine)
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DOI: 10.1016/j.lwt.2020.110575
Abstract: Abstract Soaking is a crucial process in adjusting initial fermentation acidity and achieving desired flavor quality of rice wines. Effects of soaking time on physicochemical characteristic of rice, flavor profiles, microbial community and sensory characteristic… read more here.
Keywords: rice; characteristic huangjiu; profiles microbial; community ... See more keywords