Effects of bio‐augmented <i>Daqu</i> on microbial community, aroma compounds and physicochemical parameters of fermented grains during the brewing of Chinese special‐flavor <i>baijiu</i>

Abstract

The addition of bio-augmented Daqu with A. niger and S. cerevisiae could change microbial communities, resulting in an increase in the yield of ethanol and the aroma compound content of fermented grains, thus improving the quality of baijiu. © 2022 Society of Chemical Industry.