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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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 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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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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Research progress on microbial diversity during Baijiu brewing [PDF]
Zhongguo niangzaoBaijiu is one of the traditional Chinese alcoholic drink, and the diversity of microorganisms during Baijiu brewing plays an important role in the quality and flavor of Baijiu.
WANG Yiran, CHENG Han, SUN Min, ZENG Shan, SHEN Caihong, YANG Yaqiong, AO Ling
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Research on the present situation and countermeasures of Baijiu tourism development in Renhuai [PDF]
Zhongguo niangzaoAs a major production area of world-class sauce-flavor (Jiangxiangxing) Baijiu, Renhuai is renowned as the "China Liquor Capital" due to its large-scale Baijiu industry with high popularity and reputation, and brand influence.
BU Jiandong, HUANG Haiyan, QU Zhibao, QIE Guangping
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Research progress on detection technology of volatile flavor substances in Baijiu [PDF]
Zhongguo niangzaoBaijiu is a unique distilled liquor in China, which has a long history and plays an important role in Chinese food culture. Due to the differences in brewing technology and raw material selection, Baijiu with different flavors has been formed.
YANG Zixuan, ZENG Shan, SUN Min, SHEN Caihong, XIONG Yanfei, SONG Ping, TONG Yuqin, YANG Yaqiong, AO Ling
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Research progress on production and control of lactic acid in Baijiu production [PDF]
Zhongguo niangzaoIn Baijiu production, lactic acid bacteria are introduced into fermented grains to produce lactic acid by open fermentation, which is an important flavor substance in Baijiu through distillation.
YANG Rong, HUA Jin, ZHOU Yabin
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Integration of Baijiu industry and tourism: Value, dilemma and solution [PDF]
Zhongguo niangzaoBaijiu fermentation and cultural tourism have the advantages of natural industry integration. Some Baijiu enterprises have been on the road of industrialization and travel integration.
SONG Baoli, WANG Hao, WANG Linyu, YANG Qianqiu
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Relationship between sorghum and ethyl carbamate content in light-flavor Baijiu [PDF]
Zhongguo niangzaoIn order to clarify the influence of sorghum raw materials on ethyl carbamate (EC) content during solid-state fermentation of Baijiu, with different sorghum as raw materials, a Baijiu was produced by the process of light-flavor (Qingxiangxing) Baijiu ...
LIU Di, LV Gaoqi, YANG Lei, JIN Xueqing, DING Nan, ZHANG Junjie
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