CORRECTION article

Front. Microbiol., 25 February 2021

Sec. Food Microbiology

Volume 12 - 2021 | https://doi.org/10.3389/fmicb.2021.636810

This article is part of the Research TopicFrom Traditional to Modern: Progress of Molds and Yeasts in Fermented-Food ProductionView all 45 articles

Corrigendum: Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology

This article is a correction to:

  1. Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology

    1. Read original article
Yijin Yang,&#x;Yijin Yang1,2†Wuyao Hu&#x;Wuyao Hu1†Yongjun XiaYongjun Xia1Zhiyong MuZhiyong Mu1Leren TaoLeren Tao2Xin SongXin Song1Hui ZhangHui Zhang3Bin NiBin Ni3Lianzhong Ai Lianzhong Ai1*
  • 1Shanghai Engineering Research Center of Food Microbiology, School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
  • 2School of Energy and Power Engineering, University of Shanghai for Science and Technology, Shanghai, China
  • 3Shanghai Jinfeng Wine Co., Ltd., Shanghai, China

A Corrigendum on
Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology

by Yang, Y., Hu, W., Xia, Y., Mu, Z., Tao, L., Song, X., et al. (2020). Front. Microbiol. 11:580247. doi: 10.3389/fmicb.2020.580247

In the original article, there was a mistake in Figure 2 as published. “2-Methy-butanol” has been corrected as “2-Methylbutanol,” and “Isoamylol” has been corrected as “Isoamyl alcohol.” The corrected Figure 2 appears below.

FIGURE 2
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Figure 2. Metabolism of major flavor compounds during Huangjiu brewing.

The authors apologize for this error and state that this does not change the scientific conclusions of the article in any way. The original article has been updated.

Keywords: Huangjiu (Chinese rice wine), flavor compounds, microbial community, raw material, fermentation technology, yeast starter, fungi

Citation: Yang Y, Hu W, Xia Y, Mu Z, Tao L, Song X, Zhang H, Ni B and Ai L (2021) Corrigendum: Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology. Front. Microbiol. 12:636810. doi: 10.3389/fmicb.2021.636810

Received: 02 December 2020; Accepted: 03 February 2021;
Published: 25 February 2021.

Approved by:

Frontiers Editorial Office, Frontiers Media SA, Switzerland

Copyright © 2021 Yang, Hu, Xia, Mu, Tao, Song, Zhang, Ni and Ai. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

*Correspondence: Lianzhong Ai, YWlsaWFuemhvbmdAaG90bWFpbC5jb20=

†These authors have contributed equally to this work

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