Results 1 to 10 of about 4,055 (228)
Chinese Baijiu: The Perfect Works of Microorganisms
Frontiers in Microbiology, 2022 Chinese Baijiu is one of the famous distilled liquor series with unique flavors in the world. Under the open environment, Chinese Baijiu was produced by two solid-state fermentation processes: jiuqu making and baijiu making. Chinese Baijiu can be divided
Wenying Tu +11 more
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Mechanism and realization path of Baijiu culture promoting the development of Baijiu and tourism integration: Based on the case analysis of Lidu Baijiu industry [PDF]
Zhongguo niangzaoAiming at the problem of Baijiu culture promoting the development of Baijiu and tourism integration, in this paper, the relationship between Baijiu culture and Baijiu and tourism integration was deeply analyzed through the research method combining ...
LI Mingyu
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Two novel Planococcus species isolated from baijiu pit mud with potential application in brewing
Frontiers in Microbiology, 2023 Two novel Gram-positive bacteria, designated strains REN8T and REN14T, were isolated from baijiu pit mud in Sichuan Province, China. REN8T achieved the best growth at 37°C, a pH of 8.0, and a NaCl concentration of 2%, while REN14T displayed optimal ...
Shuyue Hao +4 more
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Foods, 2023 The storage process of Baijiu is an integral part of its production (the quality undergoes substantial changes during the aging process of Baijiu). As the storage time extends, the flavor compounds in Baijiu tend to undergo coordinated transformation ...
Yashuai Wu +12 more
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On Sorting, Translation and Dissemination of Suqian Baijiu Culture [PDF]
, 2023 Baijiu culture is an important part of traditional Chinese culture and plays an important role in inheriting and carrying forward the excellent culture.
Gaotong, Zhou +5 more
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, 2016 This paper won a third place writing flag award in the creative/reflective category. It was written for Matthew Valentine's TC 358 class, "Writing Narratives".Valentine, MatthewUndergraduate ...
Turner, Cynthia
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Analysis of the differences in physicochemical indexes and flavor characteristics between sauce-flavor Daqu and Muqu [PDF]
Zhongguo niangzaoAs a seed starter in the fermentation process of high-temperature Daqu, the Muqu is innoculated during the Daqu fermentation process. Its microbial community, volatile flavor components and enzyme system will directly affect the finished Daqu quality and
TAN Yi, YAN Pei, REN Tingting, LI Bingbing, LI Qingliang, TANG Ping, YIN Xuezhong, ZENG Dagang, HOU Yuxiang, LI Changwen
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Foods, 2022 Baijiu occupies an important position in the food industry of China and is deeply recognized as the national liquor of China. According to the flavor characteristics, Baijiu is artificially divided into 12 categories.
Hao Chen +10 more
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Optimization of Second Distillation Process of Nongxiang Cude Baijiu by Response Surface Methodology
Shipin gongye ke-ji, 2022 In order to improve the quality of cude baijiu, the second distillation process was optimized. Cude baijiu of nongxiang baijiu was used as raw material, and the separation efficiency of fusel oil was taken as an evaluation index.
Xuepeng CHEN +6 more
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Production of distilled spirits using grain sorghum through liquid fermentation [PDF]
, 2022 The objectives of this research were to investigate the fermentation performance of US sorghum varieties for the production of distilled spirits as well as their associated coproducts and to study the formation of volatile compounds that are related to ...
Hu, Ruijia +7 more
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