Front. Microbiol. Frontiers in Microbiology Front. Microbiol. 1664-302X Frontiers Media S.A. 10.3389/fmicb.2021.636810 Microbiology Correction Corrigendum: Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology Yang Yijin 1 2 † Hu Wuyao 1 † Xia Yongjun 1 Mu Zhiyong 1 Tao Leren 2 Song Xin 1 Zhang Hui 3 Ni Bin 3 Ai Lianzhong 1 * 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

Approved by: Frontiers Editorial Office, Frontiers Media SA, Switzerland

 *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

 25 02 2021 2021 12 636810 02 12 2020 03 02 2021 Copyright © 2021 Yang, Hu, Xia, Mu, Tao, Song, Zhang, Ni and Ai. 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.

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

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.

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.