Analysis of microbial community, physiochemical indices, and volatile compounds of Chinese te-flavor baijiu daqu produced in different seasons.

Gui-Ming FuMeng-Fei DengYanru ChenYan-Ru ChenSheng-Wen WuPei LinBing-Jing HuangCheng-Mei LiuGuiming Fu

Published in: Journal of the science of food and agriculture (2021)

September (early autumn) is the best production period for CTF daqu. The results of the study provide a theoretical basis for the standardized and uniform production of Chinese baijiu. © 2021 Society of Chemical Industry.

Keyphrases

microbial community
antibiotic resistance genes
wastewater treatment
mass spectrometry
gas chromatography
liquid chromatography
simultaneous determination