Results 21 to 30 of about 4,055 (228)
Application of High-Temperature Daqu with Controlled Temperature and Humidity in Baijiu Brewing [PDF]
Shipin KexueTo achieve automation of high-temperature Daqu production for jiang-flavor baijiu, temperature- and humidity-controlled rooms were employed. High-throughput sequencing and headspace solid-phase microextraction (HS-SPME) combined with gas chromatography ...
REN Tingting, YAN Pei, SHAN Qimuge, TANG Ping, TAN Yi, LI Bingbing, YIN Xuezhong, CHEN Shuangyu, ZENG Dagang, HOU Yuxiang, LU Jun
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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 +6 more
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Whole-Genome Sequencing Analysis of Thermoascus aurantiacus and Functional Characteristics Analysis of Volatile Compounds Produced by It in Solid-State Fermentation [PDF]
Shipin KexueA strain of Thermoascus aurantiacus, designated as DQ-1, was isolated from high-temperature Daqu for Jiang-flavor baijiu. Its growth characteristics and whole genome sequence as well as volatile compounds produced by it in solid-state fermentation (SSF ...
ZHU Anran, WAN Bo, WU Cheng, WANG Diqiang, HU Feng, HU Jianfeng, LU Hu
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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 +6 more
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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
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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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Being careful what you wish for: the case of happiness in China [PDF]
, 2015 This article takes ethnographic material from rural China and Taiwan and relates it to recent theories and findings in the psychology and economics of happiness.
Stafford, Charles
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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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Synergy of physicochemical reactions occurred during aging for harmonizing and improving flavor
Food Chemistry: X, 2023 Numerous counterfeit vintage Baijiu are widely distributed in the market driven by economic interest which disturb the market economic rules and damage the reputation of particular Baijiu brand.
Wei Jia +3 more
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