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
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.
Summary
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
Volume
12 - 2021
Updates
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 ailianzhong@hotmail.com
This article was submitted to Food Microbiology, a section of the journal Frontiers in Microbiology
†These authors have contributed equally to this work
Disclaimer
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.