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Profiling the Bacterial Community of Fermenting Traminette Grapes during Wine Production using Metagenomic Amplicon Sequencing
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Variations in Bacterial and Archaeal Communities and Baijiu Metabolites by Distillery and Pit Age

Yanping Xu1, Yue Deng2, Wenqi Xiao1

  • 1School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.

Foods (Basel, Switzerland)
|August 13, 2026
PubMed

Keywords:
archaeal community diversitybacterial community diversitybaijiudifferential metabolitespit agepit mud

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