{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["13"],"submitter":["Tian P"],"pubmed_abstract":["Sweet rice wine is a popular traditional Chinese rice wine widely loved by Chinese people for its high nutritional value. <i>Osmanthus flower</i> petals contain various nutrients and have good medicinal value. However, the dynamics of the sugar level, acidity, alcohol content, and microbial community during the fermentation of <i>Osmanthus-flavored</i> sweet rice wine have not been evaluated, which can lead to the unstable quality of <i>Osmanthus</i> flower sweet rice wine (OFSRW). In this study, the dynamic changes in sugar level, acidity, alcohol content, microbial community composition, and microbial metabolic pathways during traditional fermentation of OFSRW at four-time points-0 h (AG0), 24 h (AG24), 36 h (AG36), and 43 h (AG43)-were analyzed <i>via</i> direct titration, total acid as"],"journal":["PeerJ"],"pagination":["e18826"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC11787802"],"repository":["biostudies-literature"],"pubmed_title":["Acidity, sugar, and alcohol contents during the fermentation of Osmanthus-flavored sweet rice wine and microbial community dynamics."],"pmcid":["PMC11787802"],"pubmed_authors":["Ren H","Liu X","Liu L","Yin T","Zhang H","Wan J","Tian P","Cai H"],"additional_accession":[]},"is_claimable":false,"name":"Acidity, sugar, and alcohol contents during the fermentation of Osmanthus-flavored sweet rice wine and microbial community dynamics.","description":"Sweet rice wine is a popular traditional Chinese rice wine widely loved by Chinese people for its high nutritional value. <i>Osmanthus flower</i> petals contain various nutrients and have good medicinal value. However, the dynamics of the sugar level, acidity, alcohol content, and microbial community during the fermentation of <i>Osmanthus-flavored</i> sweet rice wine have not been evaluated, which can lead to the unstable quality of <i>Osmanthus</i> flower sweet rice wine (OFSRW). In this study, the dynamic changes in sugar level, acidity, alcohol content, microbial community composition, and microbial metabolic pathways during traditional fermentation of OFSRW at four-time points-0 h (AG0), 24 h (AG24), 36 h (AG36), and 43 h (AG43)-were analyzed <i>via</i> direct titration, total acid as","dates":{"release":"2025-01-01T00:00:00Z","publication":"2025","modification":"2025-04-03T23:36:46.723Z","creation":"2025-04-03T23:36:46.723Z"},"accession":"S-EPMC11787802","cross_references":{"pubmed":["39897497"],"doi":["10.7717/peerj.18826"]}}