The Potential of Flos sophorae immaturus as a Pigment-Stabilizer to Improve the Monascus Pigments Preservation, Flavor Profiles, and Sensory Characteristic of Hong Qu Huangjiu

The Potential of Flos sophorae immaturus as a Pigment-Stabilizer to Improve the Monascus Pigments Preservation, Flavor Profiles, and Sensory Characteristic of Hong Qu Huangjiu

Hong Qu Huangjiu (HQW) is distinguished by its inclusion of Monascus pigments, meaning that photosensitivity strongly affects the sensory quality of the wine. In this study, the effects of Flos sophorae immaturus (FSI) on the stability of Monascus pigments, the flavor profiles, and the sensory chara...

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Bibliographic Details
Main Authors: Yijin Yang, Yongjun Xia, Xin Song, Zhiyong Mu, Huazhen Qiu, Leren Tao, Lianzhong Ai
Format: Article
Language:English
Published: Frontiers Media S.A. 2021-05-01
Series:Frontiers in Microbiology
Subjects:
Hong Qu Huangjiu
Flos sophorae immaturus
Monascus pigments
flavor profiles
sensory characteristic
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2021.678903/full

Internet

https://www.frontiersin.org/articles/10.3389/fmicb.2021.678903/full

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