Results 11 to 20 of about 4,055 (228)
“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.
Yashuai Wu +10 more
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Characterization of Key Aroma Compounds in Botanical Lujiu Based on Jiang-Flavor Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, and Aroma Traceability Analysis. [PDF]
Food Sci NutrA novel botanical Lujiu with distinctive flavor characteristics was successfully developed based on Jiang‐flavor baijiu through laboratory‐scale production. Optimized quantitative analysis identified key aroma‐active compounds through a sensomics approach, and a high‐sensitivity method was validated.
Li Y, Yang Y, Zhang BH, Yang F, Xiang P.
europepmc +2 more sources
Design of Baijiu Blending Control System
Academic Journal of Science and Technology, 2022 As a key link in the whole process of Baijiu production, the traditional blending method, which mainly relies on manual experience, has some shortcomings, such as obvious quality fluctuation, difficulty in cost control and low blending efficiency, in the market environment with increasing demand and increasingly stringent quality. Therefore, the Baijiu
Chenjie Li +5 more
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Caproic Acid-Producing Bacteria in Chinese Baijiu Brewing
Frontiers in Microbiology, 2022 Caproic acid can be used as spices, preservatives, animal feed additives, and biofuels. At the same time, caproic acid plays an important role in Chinese Baijiu. It is the precursor substance for the synthesis of ethyl caproate, which directly affects the quality of Chinese Baijiu.
Siqi Yuan +8 more
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Journal of Food Quality, 2022 Quan-xing Baijiu, a famous brand with different style characteristics from traditional strong-aroma Baijiu, is considered superior due to its “jiao-xiang” (caramel) flavor and the “he-run” (soft, moistening, and harmonious) style. In this study, gas chromatography-olfactometry (GC-O) was used to analyze the special flavors of Quan-xing Baijiu.
XingLin Han +3 more
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Characterization of Microbial Diversity and Community Structure in Fermentation Pit Mud of Different Ages for Production of Strong-Aroma Baijiu [PDF]
, 2020 In the traditional fermentation process of strong-aroma Baijiu, a fermentation pit mud (FPM) provides many genera of microorganisms for fermentation. However, the functional microorganisms that have an important effect on the quality of Baijiu and their ...
DENG, JIE +5 more
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Construction of Baijiu tourism destination [PDF]
Zhongguo niangzaoDriven by the transformation and upgrading of China's Baijiu industry and high-quality development of China's Baijiu industry, and driven by the transformation of the tourism consumption market to personalization, characteristics and diversification ...
BU Jiandong, HUANG Haiyan, QU Zhibao, QIE Guangping, WAN Kai
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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 +6 more
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Application of anaerobic digestion technology in building a circular economy model for ecological Baijiu enterprises [PDF]
Zhongguo niangzaoBaijiu brewing wastewater, distillers' grains and Baijiu brewing sludge are the main wastes in the Baijiu production process, with the dual characteristics of "pollution" and "resources".
CAO Hainan, LIU Jun, ZHU Weijun, WANG Chao, LIU Xinxin
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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 +6 more
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