Results 61 to 70 of about 3,669 (162)

Progress in the Research of the Mechanism of Ethyl Lactate Production and ''Ethyl Lactate Reduction'' Techniques in the Baijiu Brewing Process

Shipin gongye ke-ji
The content of ethyl lactate in baijiu is difficult to control owing to its high dependent on the brewing process. However, high levels of ethyl lactate can negatively affect the flavor of Baijiu and the after-effects of consumption. Therefore, analyzing
Rong YANG, Jin HUA, Yabin ZHOU
doaj   +1 more source

Analysis of environmental microbial community structure, traceability of brewing microorganisms and their functional characteristics of three typical types of Baijiu [PDF]

Zhongguo niangzao
As three typical types of Baijiu, the strong-flavor (Nongxiangxing) Baijiu, sauce-flavor (Jiangxiangxing) Baijiu, and Daqu light-flavor (Qingxiang- xing) Baijiu were all distilled spirits that produced in open-environment using grains as raw materials ...
TANG Jiahuan, YUE Song, ZHANG Qing, PAN Qianglin
doaj   +1 more source

Investigate the mystery of Baijiu production region - Environmental factors for Luzhou (Sichuan, China)

, 2023
With a long tradition of brewing history, Chinese strong-flavour Baijiu (SFB) developed prosperously in the southwest, especially in Luzhou, and has existed for more than 300 years building craftwork and brewing techniques.
Guo Qingyan, He Zongjun, Tian Lei, Tang Yurun, Liu Ying, Zhao Fan, Guan Tongwei   +6 more
core   +1 more source

Selenium‐Containing Tea‐Derived Peptides Activate Alcohol Dehydrogenase and Ameliorate Alcohol‐Induced Liver Injury by Modulating Oxidative Stress Homeostasis

Food Frontiers, Volume 7, Issue 2, March 2026.
The graphical abstract summarizes the experimental workflow: (1) Preparation of selenium‐containing tea‐derived peptides (TSE‐PP) guided by ADH activation; (2) Purification and LC‐MS/MS identification of selenium‐modified peptides; (3) Molecular docking to reveal peptide‐ADH interactions; (4) Evaluation of hangover‐alleviating and hepatoprotective ...
Lixia Zan, Wenyi Zhang, Ning Gao, Jing Fu, Wengang Jin, Xiaoning Zhao, Xinsheng Li, Tianli Yue   +7 more
wiley   +1 more source

Research progress on off-flavor substances in Baijiu [PDF]

Baijiu is popular because of its unique flavor and mellow taste. However, during brewing process, the liquor may be infected by miscellaneous bacteria due to improper storage of raw materials and improper operation of the production process, resulting in
YANG Teng, CHEN Jiajie, ZHU Jianmeng, WANG Chao, GU Shasha, WEI Chaoyang, QIU Shuyi, DAI Yifeng
core   +1 more source

Enzyme‐Free Ratiometric Electrochemical Aptasensor for Ultrasensitive Detection of Bisphenol A Based on Dual‐Amplification of Highly Conductive AuNPs@2D Ni/Co‐MOF and Hybridization Chain Reaction

Food Frontiers, Volume 7, Issue 2, March 2026.
An ultrasensitive ratiometric electrochemical aptasensor with dual signal amplification strategy is developed for detection of bisphenol A (BPA). The sensing signal is amplified by the gold nanoparticles/two‐dimensional (2D) Ni/Co‐metal‐organic framework nanosheets (AuNPs@2D Ni/Co‐MOF composite) and enzyme‐free isothermal amplification technology.
Ying Zhang, Binyu Zhang, Xu Jing, Ligang Yu, Baoqing Bai, Tao Bo, Hailong Qian, Ying Gu, Yukun Yang, Shuo Wang   +9 more
wiley   +1 more source

Effects of fermented tea by Aspergillus cristatus on the characteristic aroma and non-volatile components of Jiang-flavor baijiu

BACKGROUND: Fu Brick tea (FBT) extract has been demonstrated to lower blood lipids, protect liver, and prevent obesity. Despite these benefits, there are no products on the market that combine FBT with other foods or beverages.
Li, Xiaoying, Li, Chenggang, Liu, Xinyu, Ma, Linlin, Song, Fuhang, Xu, Xiuli, Dai, Wei   +6 more
core   +1 more source

Comprehensive Characterization of Key Flavor‐Active Compounds in Chestnut Liquors Using Complementary HS–SPME–GC–MS and HS–GC–IMS Approaches

Food Frontiers, Volume 7, Issue 2, March 2026.
Volatile compounds in chestnut liquors and traditional Baijiu are profiled using HS‐GC‐IMS, HS‐SPME‐GC‐MS, and quantitative sensory evaluation. Esters, particularly ethyl hexanoate, ethyl pentanoate, and ethyl octanoate, are identified as key aroma contributors with intense fruity notes.
Tingting Qi, Zhenlin Han, Xuemei Yang, Zihan Liu, Guangning Shen, Zhicong Su, Liming Sun, Kunpeng Zhang, Cheng Liu   +8 more
wiley   +1 more source

Systematic Review of Actinomycetes in the Baijiu Fermentation Microbiome

, 2022
Actinomycetes (a group of filamentous bacteria) are the dominant microbial order in the Daqu (DQ) fermentation starter and in the pit mud (PM) of the Baijiu fermentation microbiome. Actinomycetes produce many of the key enzymes and flavor components, and
Liu, Jie, Huibo Luo, Wei Zou, Chen, Cong, Cong Chen, Jie Liu, Yang, Haiquan, Zou, Wei, Haiquan Yang, Luo, Huibo   +9 more
core   +1 more source

Exploring the Controllability of Microbial Metabolism on the Flavor of Chinese Baijiu

eFood, Volume 7, Issue 1, February 2026.
Regulation of flavor compounds by core functional microorganisms. ABSTRACT The flavor and quality of Baijiu are closely related to the environment and microbial metabolism. The microbial community structure is highly dynamic in time and space, making it trouble to control the flavor and quality of Baijiu. Therefore, this paper reviewed the role of core
Hang Ying, Xing Guo, Yifan Cheng, Qinglin Sheng, Yane Luo, Yahong Yuan, Tianli Yue   +6 more
wiley   +1 more source