ArticleFood science and biotechnology2021
Analysis of microbiomes in three traditional starters and volatile components of the Chinese rice wines.
Article in Food science and biotechnology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed, 35 citations in OpenAlex.
- Design of strictly orthogonal biosensors for maximizing renewable biofuel overproduction.Journal of advanced research · 2026Article
- Integration of volatile flavor metabolomics and metagenomics reveals microbial-enzymatic pathways governing key aromatic volatile compound biosynthesis inFood chemistry: X · 2026Article
- Physicochemical, Aroma Compounds, Microbial Community, and Antioxidant Capacity of Huangjiu-Based Functional Liqueur Fermented with Edible Herbs.Foods (Basel, Switzerland) · 2026Article
- Microbial architecture and metabolic profiles inFrontiers in microbiology · 2026Review
- Impact of Glutinous Rice Varieties from Different Regions on Microbial Community Structure, Metabolic Profiles, and Flavor Characteristics of Chinese Rice Wine (Huangjiu).Foods (Basel, Switzerland) · 2025Article
- Analysis of the Changes in Physicochemical Properties and Microbial Communities During Fermentation of Sweet Fermented Rice.Foods (Basel, Switzerland) · 2025Article
- Integrative analysis of fungal communities in three types of Baijiu Daqu using third-generation sequencing and culturomics.Frontiers in microbiology · 2025Article
- Article
- Effect of Chinese bayberry residue on quality of Chinese quinoa (Food chemistry: X · 2024Article
- Effect of a New Fermentation Strain Combination on the Fermentation Process and Quality of Highland Barley Yellow Wine.Foods (Basel, Switzerland) · 2024Article
- Application of Strain Selection Technology in Alcoholic Beverages: A Review.Foods (Basel, Switzerland) · 2024Review
- Research Progress on Flavor and Quality of Chinese Rice Wine in the Brewing Process.ACS omega · 2023Review
- Microbial Communities and Correlation between Microbiota and Volatile Compounds in Fermentation Starters of Chinese Sweet Rice Wine from Different Regions.Foods (Basel, Switzerland) · 2023Article
- Comparison of microbial communities and volatile profiles of wines made from mulberry and grape.Applied microbiology and biotechnology · 2023Article
- Bacterial Communities Related to Aroma Formation during Spontaneous Fermentation of 'Cabernet Sauvignon' Wine in Ningxia, China.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
To understand the effect of microbial community on the flavor of fermented rice wine, microbiomes in three traditional starters (CMQ, NBQ, and YCQ) from different origins for making Chinese rice wines were evaluated and the volatile components of their rice wines were compared. The results showed that the dominant genera in CMQ were
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