Whether the Research on Ethanol–Water Microstructure in Traditional Baijiu Should Be Strengthened?
, 2022 Baijiu is a unique and traditional distilled liquor in China. Flavor plays a crucial rule in baijiu. Up to now, the research on the flavor of baijiu has progressed from the identification of volatile compounds to the research on key aroma compounds, but ...
Hehe Li +13 more
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Research progress on sensory evaluation methods and flavor wheel of Baijiu [PDF]
Zhongguo niangzaoAs a traditional Chinese distilled spirit, Baijiu has attracted wide spread attention for its unique flavor and complex aroma components. As consumers' demand for Baijiu quality increases, in-depth research on Baijiu flavor has become more and more ...
NA Rui, JIA Yintao, SHANG Xiaolong, LEI Xinyu, JIA Xiaoya, SUN Xiaotao, DONG Wei, AO Ling
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Control methods of ethyl carbamate and its precursors in Baijiu [PDF]
Cyanide is a main precursor of ethyl carbamate (EC) in Baijiu, and dhurrin in sorghum is a main precursor of cyanide. In order to reduce the content of EC in Baijiu, four control methods of EC and its precursors in Baijiu were analyzed, including cyanide
ZHOU Hanling, ZHAO Dong, GUO Yan, SONG Tingfu, LI Longmiao, ZHENG Jia
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Application of functional microorganisms in brewing process of light-flavor Baijiu production [PDF]
The formation of functional microorganisms in the brewing of light-flavor (Qingxiangxing) Baijiu is mainly composed of starter microbes and fermented grains microbes, supplemented by environmental microbes.
XIE Zaibin, CHANG Xu, HE Guoqing, ZHAO Haojing, XIAO Ran, ZHANG Yan, LIAO Bei, CHEN Hui
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FoodsThis study aimed to assess the effects of Chinese Baijiu with different flavors as supplementary material on microbial communities and flavor formation during inoculated fermentation of Chinese Dongbei Suancai. The results showed that the addition of Fen
Xiao Li +5 more
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Effect of patent protection for Baijiu companies on enterprise performance [PDF]
Chinese Baijiu has a profound historical background and has a far-reaching impact on China's economy. Based on the theory of endogenous growth, the effect of patent protection on enterprises performance was studied by using a sample of 13 listed Baijiu ...
TONG Jun, YOU Yuan, WANG Kai
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Research status and prospect on abnormal stacking fermentation of sauce-flavor Baijiu [PDF]
High-temperature stacking fermentation is one of the unique brewing processes of sauce-flavor (Jiangxiangxing) Baijiu, which has a significant effect on the formation of characteristic flavor substances of sauce-flavor Baijiu.
ZHAO Hubing, YANG Gangren, LI Xu, ZHANG Fei, LUO Diao, ZHU Dachao, CHEN Yong, LI Zhongtai
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Research Progress on the Production Mechanism and Control Strategy of Higher Alcohols in Baijiu
Shipin gongye ke-jiBaijiu is one of the most famous traditional fermented food in China, and its quality depends on the interaction of flavor substances. Among the flavor substances, higher alcohols are one of the important aroma and flavor components in Baijiu.
Caiying ZHANG +5 more
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Effect of different varieties of sorghum on the flavor quality of sauce-flavor Baijiu [PDF]
To investigate the effect of sorghum varieties on the flavor quality of strong-flavor (Nongxiangxing) Baijiu, strong-flavor Baijiu was brewed by using non-glutinous sorghum in Shanxi, glutinous sorghum in Anhui and non-glutinous sorghum in northeast ...
ZHU Kaixian, XIAO Yin, ZHAO Minhui, GUO Mingyi, ZHAO Jinsong
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Difference and discrimination of infrared spectral properties of sauce-flavor Baijiu with different processes [PDF]
In order to prevent the chaos of shoddy sauce-flavor (Jiangxiangxing) Baijiu market, realize the rapid identification of Baijiu technology, the infrared spectra of dry matter of Baijiu with 4 kinds of processes including Kunsha, Suisha, Fansha and ...
WU Deguang, ZHANG Wenjuan, LU Jun, WANG Fan, FENG Haiyan, XIA Ya, TANG Ping, LI Changwen
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