Rapid detection of six Oceanobacillus species in Daqu starter using single-cell Raman spectroscopy combined with machine learning [PDF]
Many traditional fermented foods and beverages industries around the world request the addition of multi-species starter cultures. However, the microbial community in starter cultures is subject to fluctuations due to their exposure to an open ...
Chai, Li-Juan +10 more
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Research progress of fungi and their functional properties in the brewing process of sauce-, strong- and light-flavor Baijiu [PDF]
Zhongguo niangzaoFungi exist in Baijiu Daqu and the whole brewing process of Baijiu, which is vital to the flavor and quality of Baijiu. The fungi in Baijiu brewing are mainly yeasts and molds.
HAN Bingyu, CHEN Huitai, LI Zongjun
doaj +1 more source
Enzymatic Targets for Improvement of Malting Sorghum [PDF]
, 2020 Sorghum bicolor (L.) Moench is a climate resilient grain cereal crop originating from Africa that has traditionally been used to make a variety of fermented beverages such as pito and baijiu.
Disharoon, Andrew
core +1 more source
Discrimination analysis of different flavor types of Baijiu on the market based on electronic nose and GC-IMS technology [PDF]
Zhongguo niangzaoUsing commercial sauce-flavor (Jiangxiangxing) Baijiu, strong-flavor (Nongxiangxing) Baijiu, sauce-strong flavor Baijiu and strong-sauce flavor Baijiu as research object, based on the electronic nose and gas chromatography ion mobility spectroscopy (GC ...
LI Changqin, NI Hui, HOU Qiangchuan, YE Mingbo, ZHANG Haibo, GUO Zhuang
doaj +1 more source
Advancing flavor perception research with EEG microstate analysis: a dynamic approach to understanding brain responses to alcoholic stimuli [PDF]
Understanding how our brain's perceptual system related to sensory evaluation of food can be affected by alcohol concentration is essential for both neuroscience and food science.
Cheng, Huan +7 more
core +2 more sources
Flavor Wheel Development and Sensory Characteristics of Jiangxiangxing Baijiu [PDF]
Shipin KexueThrough sensory experiments, 171 aroma and taste descriptors for four representative brands of Jiangxiangxing Baijiu were selected and a flavor wheel for Jiangxiangxing Baijiu was developed. The aroma and taste of the samples were described and evaluated
LÜ Silei, YAN Yahan, SHEN Yunran, CHENG Wei, LI Hehe, SHEN Yi, WU Jihong, ZHENG Fuping, SUN Baoguo
doaj +1 more source
Shipin gongye ke-jiThe content of ethyl lactate in baijiu is difficult to control owing to its high dependent on the brewing process. However, high levels of ethyl lactate can negatively affect the flavor of Baijiu and the after-effects of consumption. Therefore, analyzing
Rong YANG, Jin HUA, Yabin ZHOU
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Research on digital marketing transformation strategy of Baijiu enterprises in Guizhou [PDF]
Zhongguo niangzaoDigital marketing brings new development path for enterprises, and Baijiu enterprises was the pillar industry in Guizhou. How to get on the express train of digital marketing for traditional Baijiu enterprises has become a new idea for the marketing ...
WANG Zhentao, ZHANG Quan, HUANG Tingxue
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Research progress on the pharmacological effects of Baijiu based on its traditional efficacy [PDF]
Zhongguo niangzaoBaijiu, as China's national liquor, is deeply cherished by the public and has far reaching influence on China's economy and culture. With the outline of "Healthy China 2030", the influence of Baijiu on health has attracted much attention from ...
DING Junping, SONG Yan, HUANG Zhangjun, YU Songbai, LIU Rong, ZENG Nan
doaj +1 more source
Strategies and Challenges of Microbiota Regulation in Baijiu Brewing
FoodsThe traditional Chinese Baijiu brewing process utilizes natural inoculation and open fermentation. The microbial composition and abundance in the microecology of Baijiu brewing often exhibit unstable characteristics, which directly results in fluctuations in Baijiu quality.
Pengpeng Zhang +4 more
openaire +3 more sources