Results 21 to 30 of about 297,742 (251)

Changes of chemical components of Tibetan tea during pile fermentation process

Shipin yu jixie, 2023
Objective: The changes in the main chemical components in water extracts of Tibetan tea during the pile fermentation process were investigated. Methods: Research was done on tea samples and water extracts from various fermentation stages of Tibetan tea ...
DENG Junlin, HE Yanghang, CHEN Jian, LIU Gang, XIA Chen   +4 more
doaj   +2 more sources

Interactions between bacterial communities and pile temperature drive aroma quality enhancement in the pile fermentation of cigar tobacco leaf

Industrial Crops and Products
To analyze the interaction between tobacco leaf aroma and fermentation parameters, this study investigated temperature and humidity changes, as well as the evolution of aroma profiles across five consecutive fermentation batches.
Can Lyu, Panpan Li, Kun Wang, Yuru Wen, Mengxue Sun, Xiang Li, Dewen Huang, Haibin Xie, Qing Lin, Xianli Rao, Jian Liu   +10 more
doaj   +2 more sources

Mechanism of double pile accumulation affecting fermentation of sauce-flavor Baijiu [PDF]

Zhongguo niangzao
In the process of the sixth rounds of high temperature accumulation of sauce-flavor (Jiangxiangxing) Baijiu, the large pile and double pile stacking fermentation of the two groups of piles was carried out, and the effect of increasing specific surface ...
MOU Zhen, WANG Ding, WANG Yabin, QIU Yong, LUO Aimin
doaj   +2 more sources

Microbial Succession, Functional Dynamics, and Their Relationship with Quality Formation During Ripened Pu-Erh Tea Fermentation [PDF]

Foods
Microorganisms are the core drivers of ripened Pu-erh tea (RpPT) quality formation. However, the mechanisms of the microbiological and flavor chemical changes during the fermentation process remain unclear, which limits the quality control of ripened Pu ...
Xinya Chen, Tianyu Wu, Xinghua Wang, Xiujuan Deng, Junjie He, Yuqing Li, Kai Peng, Chunyan Zhao, Changmin Cai, Yimeng Zhang, Baijuan Wang, Raoqiong Che   +11 more
doaj   +2 more sources

Release characteristics of NH3 and VOCs during short-term fermentation of municipal solid waste [PDF]

RSC Advances
To investigate the release characteristics of NH3 and volatile organic compounds (VOCs) during the short-term storage and fermentation of municipal solid waste, a 7-day short-term fermentation system was established using simulated municipal solid waste ...
Jing Hu, Dehong Gong, Hui Xia, Lang Yang, ChunYu Dong, Hua Zhong, Yuhang Xie, Zheng Jian   +7 more
doaj   +2 more sources

Dynamic Evolution of Aroma Characteristics in Ripened Pu-Erh Tea During Industrial Fermentation: Insights from GC-MS and Flavor Wheel Analysis [PDF]

Foods
Ripened Pu-erh tea (RPT) experiences notable aroma transformations during industrial pile fermentation, yet the stage-dependent evolution of key aroma compounds remains poorly understood.
Yiqing Guan, Qiuyue Chen, Nianguo Bo, Dihan Yang, Fan Yang, Hongyan Gao, Xiaying Tao, Ping Liang, Guanghong Pan, Bei Cai, Yingling Zhou, Hao Zhang, Shaohua Peng, Lei Shi, Teng Wang   +14 more
doaj   +2 more sources

The effects of moisture on microorganisms, quality, and flavor of Liuyang douchi during the pile fermentation period

Shipin yu jixie
Objective: Pile fermentation is an important process for the formation of Liuyang Douchi flavor, the initial moisture of the douchi qu during pile fermentation could induce the temperature changes which might further affected the microbial community and ...
JIANG Liwen, ZHANG Haodong, QIN Yeyou, HU Jialiang, LIU Yang   +4 more
doaj   +2 more sources

Dynamic changes in Pu-erh tea during pile fermentation: Comparing novel plie fermentation to traditional method

Applied Food Research
Ripened Pu-erh tea, a post-fermented dark tea, undergoes metabolite transformation through pile fermentation (PF). This investigation introduces a novel PF (NPF) process using green tea bud juice additives.
Dengyi Pei, Wenmeng He, Shuai Dong, Mingming Wang, Ying Xu, Dongfeng Wang   +5 more
doaj   +2 more sources

Turning-Modulated Vertical CO₂ Gradients Drive Microbial Stratification and Amadori Product Accumulation in Winter Daqu [PDF]

Foods
High-temperature Daqu (HTD)’s quality determines the characteristics and yield of the Chinese sauce-aroma baijiu. However, winter production frequently encounters challenges such as fermentation instability and metabolic fluctuations, primarily stemming ...
Siying Yuan, Rongkun Tu, Bo Shan, Yahui Liu, Xiaofeng Jiang, Min Zheng, Le Yang, Haipo Liu, Ting Zhao, Ping Yang, Qixiao Zhai, Jian Mao, Shuangping Liu, Xiaogang Liu   +13 more
doaj   +2 more sources

Pile-fermentation of dark tea: Conditions optimization and quality formation mechanism

LWT - Food Science and Technology, 2022
Chen Yuqiong, xinlei Yu, Yuchuan Li
exaly   +2 more sources