Papers mentioning baijiu or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Endogenous peptides in Baijiu have primarily focused on finished liquor research, with limited attention given to the peptides in base liquor prior to blending. Liquid chromatograp... Read full abstract on PubMed →
, were positively related to the formation of four major esters and their precursors. The research demonstrated that 100 years pit was benefit for maintaining microbial diversity a... Read full abstract on PubMed →
These findings provide valuable insights into the brewing mechanisms of the stacked fermentation process and offer guidance for formulating more refined control strategies to optim... Read full abstract on PubMed →
Non-volatile organic acids (NVOAs) are essential to the flavor profile of Baijiu. However, the low levels and diversity of NVOAs in Baijiu make their isolation, annotation, and qua... Read full abstract on PubMed →
as the primary yeast strain and implementing mixed fermentation methodologies. Read full abstract on PubMed →
Introduction: Proso millet, a high-quality fermentation material used for Chinese yellow wine production, can produce special flavored substances; however, its role in improving th... Read full abstract on PubMed →
were considered have a osculating correlations with TTMP content of FG. Taken together, this study provides insights into the origin of microbial communities in FG and the distribu... Read full abstract on PubMed →
for modulating the flavor of Chinese baijiu. Read full abstract on PubMed →
. Read full abstract on PubMed →
Butyric acid is a volatile saturated monocarboxylic acid, which is widely used in the chemical, food, pharmaceutical, energy, and animal feed industries. This study focuses on prod... Read full abstract on PubMed →
The selection of base liquor plays a crucial role in the flavor of soaked greengage wine. This study aimed to investigate the effects of different base liquor treatments on the phy... Read full abstract on PubMed →
Sauce-flavor Baijiu is one of the most complex and typical types of traditional Chinese liquor, whose trace components have an important impact on its taste and quality. Fourier tr... Read full abstract on PubMed →
had the highest relative content; microbial composition, growth changes and functions were more similar in the pre-fermentation period (0-18 days); microorganisms stabilized in the... Read full abstract on PubMed →
People consume many spontaneously fermented foods and beverages with different flavors on a daily basis. One crucial and hotly discussed question is how to reproduce fermented food... Read full abstract on PubMed →
= 0.714). The results of the correlation analysis between them were further proved by molecular docking, which showed that these endogenous peptides in baijiu interacted with the m... Read full abstract on PubMed →
. This study provides the safe, health-beneficial, and superior fermentation strains and strategies for improving the quality of TQ and LATB. Read full abstract on PubMed →
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... Read full abstract on PubMed →
BACKGROUND: Chinese strong-flavor baijiu (CSFB), one of the three major baijiu types, is the most popular baijiu type among consumers in China. A variety of microbes are involved i... Read full abstract on PubMed →
via better controlling the shaping of microbial community structures during the pretreatment and fermentation processes. Read full abstract on PubMed →
The solid-state anaerobic fermentation in a mud cellar is the most typical feature of strong-flavor baijiu (SFB). Metabolites produced by microbes inhabiting pit mud are crucial to... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.