Results 21 to 30 of about 3,669 (162)

Comparison of microbial communities in 3 flavor types Baijiu Daqu based on high-throughput sequencing [PDF]

Zhongguo niangzao
The microbial community diversity of different flavor types (strong-flavor, light-flavor, sauce-flavor) of Baijiu Daqu was analyzed and compared using high-throughput sequencing technology combined with principal coordinate analysis (PCoA) and linear ...
ZHOU Sen, LI Ting, LIU Jingguo
doaj   +2 more sources

Research progress of chromatographic technology on the detection of flavor substances in Baijiu [PDF]

Zhongguo niangzao
As the national drinks, Baijiu has a history of thousands of years. Baijiu liquor body is mainly composed of ethanol, water and trace flavor substances, among which the composition and content of flavor substances are of great value for Baijiu aroma type
LI Pei, NI Bin, ZHENG Jia, GAO Hongxia, WEI Piwei
doaj   +2 more sources

Construction of flavor wheel and sensory characteristics of Quan-flavor Baijiu [PDF]

Zhongguo niangzao
In order to enhance the identifiability of sensory characteristics and guide consumers to recognize the unique style of Quan-flavor Baijiu, 21 kinds of different flavor Baijiu including Quan-flavor and other typical flavor were evaluated by quantitative ...
ZHANG Chenxi, ZHANG Yingyu, HE Ziwei, HU Wenqin, LI Feifei, ZHANG Yuanyuan, JIA Ruoming, LIU Ming, HAN Yuncui, ZHANG Zhiyuan
doaj   +2 more sources

Research on the development characteristics and countermeasures of Chinese Baijiu industry regionalization [PDF]

Zhongguo niangzao
As the representative of China's traditional characteristic industries, Baijiu industry is very important to find new growth points to achieve high-quality development. Baijiu industry regionalization is the trend of Baijiu industry development. In order
LI Shiran, SUN Zongdi, XU Xinghua, TONG Jun
doaj   +2 more sources

LIDU Liquor: A Time-honored Baijiu Distiller's Digitalization

, 2022
In the second decade of the 21st century, many time-honored baijiu distillers faced challenges from the digital economy. Going digital was undoubtedly tricky for them, but the mega-trend of digitalization was unavoidable, and the time-honored baijiu ...
Chen, Shimin, Hu, Haibo, Wang, Yiqin, Yu, Fan   +3 more
core   +5 more sources

On Sorting, Translation and Dissemination of Suqian Baijiu Culture [PDF]

, 2023
Baijiu culture is an important part of traditional Chinese culture and plays an important role in inheriting and carrying forward the excellent culture.
Lu, Qian, Zhou Wei, Yutong, Xie, Weichun, Chen, Liu Yue, Gaotong, Zhou, Xie Yutong, Zhou Gaotong, Wei, Zhou, Qian Lu, Chen Weichun, Yue, Liu   +11 more
core   +1 more source

Style Characteristics Investigation of Quan-Xing Baijiu by Comparing Other Strong-Aroma Baijiu Brands in China

, 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.
Wei Jiang, XinXin Xue, Xuan Yin, XingLin Han   +3 more
core   +1 more source

Effect of mechanical and manual Qu-making on the quality of high-temperature Daqu [PDF]

Zhongguo niangzao
To investigate the effect of mechanical and manual Qu-making on the quality of sauce-flavor (Jiangxiangxing) high-temperature Daqu, the temperature and humidity, physicochemical characteristics, volatile flavor compounds and microbial communities were ...
GUO Fengyi, CEHN Guo, REN Tingting, YANG Honglin, CHEN Yuhai, YANG Zhiping, YIN Xuezhong, WANG Runfen, LI Changwen, YAN Pei
doaj   +1 more source

A Systematic Review on Chinese Baijiu Aging Process in Cellular Built Environment: States, Challenges, and Directions. [PDF]

Food Sci Nutr
This review addresses a critical gap in Chinese Baijiu aging research: the neglect of physical properties in cellar storage environments. Current studies emphasize microorganisms, CO2, and base liquor interactions, yet lack systematic consideration of environmental dynamics.
Li J, Wen Y, Yi C, Zhou W, Zhang Y.
europepmc   +2 more sources

Association of Cellar Microbial Communities with Differences in Flavor of Base Baijiu across Fermentation Rounds during Mechanized Production of Jiangxiangxing Baijiu [PDF]

Shipin Kexue
This study investigated the association of cellar microbial communities with the differences in the flavor of base Baijiu obtained after the 2nd to 4th rounds of fermentation during the mechanized production of Jiangxiangxing baijiu.
YANG Junlin, WU Cheng, ZHU Anran, ZHAO Wenyu, LU Hu, HU Jianfeng, HU Feng, WAN Bo,
doaj   +1 more source