Microbial Diversity and Volatile Flavor Changes during Gayangju Fermentation, a Traditional Korean House Rice Wine
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DOI: 10.3390/foods11172604
Abstract: Physicochemical changes in fermented alcoholic beverages are significantly related to microbial community development during fermentation. Due to its unusually long fermentation, Gayangju, a traditional Korean house rice wine fermented with nuruk as the traditional starter,… read more here.
Keywords: house rice; ethyl; traditional korean; fermentation ... See more keywords