Changes in biogenic amines during fermentation of Chinese rice wine (Huangjiu) and the underlying mechanisms

Chinese rice wine (Huangjiu) is a traditional fermented wine in China. The biogenic amines are the important index during its fermentation. This study investigated the changes in biogenic amine content and its formation during fermentation of Chinese rice wine, and analyzed the correlation between t...

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Bibliographic Details

Published in:	International Journal of Food Properties
Main Authors:	Jianchang Jin, Guangfa Xie, Linna Tong, Nan Wang
Format:	Article
Language:	English
Published:	Taylor & Francis Group 2024-12-01
Subjects:	Chinese rice wine biogenic amines sugar acidity amino acid lactic acid bacteria
Online Access:	https://www.tandfonline.com/doi/10.1080/10942912.2024.2387440