Comparison study of the volatile profiles and microbial communities of Wuyi Qu and Gutian Qu, two major types of traditional fermentation starters of Hong Qu glutinous rice wine.
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DOI: 10.1016/j.fm.2017.07.019
Abstract: Hong Qu, which mainly contains Monascus sp. and other microorganisms, as well as numerous microbial metabolites, is used as the fermentation starter of Hong Qu glutinous rice wine, a traditional alcoholic beverage. Two widely-used types… read more here.
Keywords: rice wine; glutinous rice; fermentation; hong glutinous ... See more keywords
Microbial Communities and Flavor Compounds during the Fermentation of Traditional Hong Qu Glutinous Rice Wine
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DOI: 10.3390/foods11081097
Abstract: As a traditional Chinese rice wine, Hong Qu glutinous rice wine (HQW) is popular among consumers due to its unique flavor. However, its quality changes during fermentation, and the potential relationships between flavor and microbes… read more here.
Keywords: flavor compounds; hong glutinous; glutinous rice; rice wine ... See more keywords