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Dissecting the differences between mechanically and traditionally fermented Chinese rice wine: Insights from

Qi Peng1, Jiachen Li1, Jiaxin Huang1

  • 1National Engineering Research Center for Chinese CRW (branch center), School of Life and Environmental Sciences, Shaoxing University, 900 Chengnan Road, Shaoxing, 312000, China.

Food Microbiology
|April 10, 2026
PubMed

Keywords:
Fermentation mechanismFlavor developmentHuangjiuMicrobial communityTranscriptomic analysis

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