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

Huangjiu (Chinese rice wine), flavor compounds, microbial community, raw material, yeast starter, fungi, fermentation technology Keywords: Huangjiu (Chinese rice wine); flavor compounds; microbial community; raw material; fermentation technology; yeast starter; fungi EN Huangjiu (Chinese rice wine) flavor compounds microbial community raw material fermentation technology yeast starter fungi N.PAG N.PAG 2 03/03/21 20210225 NES 210225 In the original article, there was a mistake in Figure 2 as published. [Extracted from the article]