Effects of pits of different ages on ethyl acetate and its metabolism-related microorganisms during strong-flavor Baijiu fermentation

Effects of pits of different ages on ethyl acetate and its metabolism-related microorganisms during strong-flavor Baijiu fermentation

The esters are the most important flavor components in Baijiu as their species and content decide the style of Baijiu. During the formation of esters, pits play important roles. In this study, the main esters and their related microorganisms in different years of pits (5, 35 and 100 years) of strong...

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Bibliographic Details
Main Authors: Jing Zhang, Yunxuan Duan, Yang Lin, Jing Chen, Jie Cheng, Chuan Song, Jincen Zuo, Suyi Zhang, Yong Zuo
Format: Article
Language:English
Published: Frontiers Media S.A. 2025-01-01
Series:Frontiers in Microbiology
Subjects:
strong-flavor Baijiu
pits
ethyl acetate
microbial diversity
volatile flavor components
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2025.1532869/full
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