Traditional Culture Encyclopedia - Traditional festivals - Types and functions of microorganisms involved in the fermentation of sweet wine
Types and functions of microorganisms involved in the fermentation of sweet wine
mainly
Rhizopus (mainly saccharifying starch, producing a small amount of ethanol, producing lactic acid and humic acid)
Mucor (mainly saccharified starch, a little ethanol, but also oxalic acid, lactic acid, succinic acid and glycerol)
Yeast (mainly oxidizes sugar to produce ethanol)
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