Results 131 to 140 of about 4,055 (228)

Multi-omics reveals glutinous rice varieties shape Baijiu flavor via microbial and metabolic modulation. [PDF]

Front Microbiol
Zeng J, Gong L, Qin S, Fang P, Shu F, Zhang W, Zhou Y, Li X, He Q, Sun P, Deng H.   +10 more
europepmc   +1 more source

Different brewing materials change the vertical distribution pattern of eukaryotic communities in Luzhou-flavor liquor pit muds. [PDF]

Sci Rep
Zhang M, Li J, Zhang Y, Wang K, Hou W, Wang C.   +5 more
europepmc   +1 more source

The Making of Chinese Baijiu: Baijiu of Fengxiang Type (1)

JOURNAL OF THE BREWING SOCIETY OF JAPAN, 2002
openaire   +2 more sources

Impact of Alcohol Content on Alcohol-Ester Interactions in Qingxiangxing Baijiu Through Threshold Analysis. [PDF]

Foods
Zhang H, Zheng L, Zhu K, Liu T, Yang L, Ma L, Zhang X, Yuan L, Du L.   +8 more
europepmc   +1 more source

Microbial community and flavor analyses of fermented grains of Furou-type Baijiu. [PDF]

Front Microbiol
Tang Y, Liu Y, Zhang P, Liu H, Wang Y, Li H, Zhu J, Pan C.   +7 more
europepmc   +1 more source

The Making of Chinese Baijiu: Baijiu of Fengxiang Type (2)

JOURNAL OF THE BREWING SOCIETY OF JAPAN, 2002
openaire   +2 more sources

Evolution of Jiang-Flavor Daqu's Characteristics During Different Storage Stages and Influence on Simulated Brewing Fermentation. [PDF]

Foods
Chen Z, Wang H, Wu C, Zheng X, Zhu G, Yu J, Tang Q, Song P.   +7 more
europepmc   +1 more source

Screening and mutagenesis breeding of <i>B. A salt</i> YB13 for high producing tetramethylpyrazine and the application of its fortified <i>Daqu</i> for improving the quality of <i>mixed-flavor baijiu</i>. [PDF]

Food Chem X
Zhao Q, Wu D, Hao B, Zhang J, Pan T, Qiao J, Zeng H, Yang H.   +7 more
europepmc   +1 more source

Research progress on guaiacol compounds in Baijiu

Zhongguo niangzao
Guaiacol compounds are a kind of important flavor compounds widely existing in Chinese Baijiu. Among them, guaiacol, 4-methylguaiacol, 4-ethylguaiacol, and 4-vinylguaiacol, possessing the characteristics of low flavor threshold and diverse activities, have an important contribution to the improvement of Baijiu aroma and quality.
openaire   +1 more source

Comparative analysis of microbial communities and physicochemical attributes of strong-aroma Daqu from Southwestern China. [PDF]

Bioresour Bioprocess
Shi M, Guo A, Li Y, Sun D, Wang T, Yin L.   +5 more
europepmc   +1 more source