Results 1 to 10 of about 3,669 (162)

“Key Factor” for Baijiu Quality: Research Progress on Acid Substances in Baijiu

Foods, 2022
Baijiu is the national liquor of China, which has lasted in China for more than 2000 years. Abundant raw materials, multi-strain co-fermentation, and complex processes make the secrets of baijiu flavor and taste still not fully explored.
Dongrui Zhao, Yashuai Wu
exaly   +4 more sources

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
Lijiao Li, Wenying Tu, Caihong Shen
exaly   +3 more sources

Maillard reaction intermediates in Chinese Baijiu and their effects on Maillard reaction related flavor compounds during aging

Food Chemistry: X
This study investigated the Maillard reaction in Baijiu and the effects of extended aging in the presence of Maillard reaction intermediates (MRIs) on aromatic compounds, particularly focusing on heterocyclic changes.
Xiao-Wei Yu
exaly   +3 more sources

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, Qing Ren, Jiaxuan Wang, Liya Li, Mingquan Huang   +4 more
doaj   +1 more source

Isolation and Characterization of Yeast with Benzenemethanethiol Synthesis Ability Isolated from Baijiu Daqu

Foods, 2023
Baijiu, a prevalent alcoholic beverage, boasts over 2000 aroma compounds, with sulfur-containing compounds being the most influential in shaping its flavor.
Guihu Zhang, Peng Xiao, Youqiang Xu, Honghua Li, Hehe Li, Jinyuan Sun, Baoguo Sun   +6 more
doaj   +1 more source

Biodegradation of Aflatoxin B₁ in the Baijiu Brewing Process by Bacillus cereus

Toxins, 2023
Aflatoxin is a potent mycotoxin and a common source of grain contamination that leads to great economic losses and health problems. Although distilled baijiu cannot be contaminated by aflatoxin, its presence in the brewing process affects the ...
Guoli Xue, Yanjun Qu, Dan Wu, Shuyuan Huang, Yuqing Che, Jing Yu, Ping Song   +6 more
doaj   +1 more source

Analysis of Volatile Compounds in Aged Fengxiang Crude Baijiu Based on GC-MS and GC-IMS

Shipin gongye ke-ji, 2022
Targeted at the aged Fengxiang crude Baijiu stored in Jiuhai, a container for Chinese Baijiu, this paper adopted the gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS) to analyze the changes of volatile
Lili LIU, Hui YANG, Xiong JING, Yafang ZHANG, Chen XU, Zongke YAN, Yaohua QI   +6 more
doaj   +1 more source

Isolation, Identification, and Fermentation Medium Optimization of a Caproic Acid‑Producing Enterococcus casseliflavus Strain from Pit Mud of Chinese Strong Flavor Baijiu Ecosystem

Polish Journal of Microbiology, 2022
Caproic acid is the precursor material of ethyl hexanoate, a representative flavor substance in strong flavor baijiu (SFB). Increasing the content of caproic acid in SFB helps to improve its quality.
Luo Hao, Li Tao, Zheng Jia, Zhang Kaizheng, Qiao Zongwei, Luo Huibo, Zou Wei   +6 more
doaj   +1 more source

Investigation of Solid Phase Microextraction Gas Chromatography–Mass Spectrometry, Fourier Transform Infrared Spectroscopy and ¹H qNMR Spectroscopy as Potential Methods for the Authentication of Baijiu Spirits

Beverages, 2023
The baijiu spirit is often the focus of fraudulent activity due to the widely varying prices of the products. In this work, Solid Phase Microextraction Gas Chromatography (SPME GCMS), Fourier Transform Infrared (FTIR) Spectroscopy and 1H qNMR ...
Neil Fitzgerald, John C. Edwards
doaj   +1 more source

Analysis of the differences in physicochemical indexes and flavor characteristics between sauce-flavor Daqu and Muqu [PDF]

Zhongguo niangzao
As 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
doaj   +1 more source