Research on temperature detection method of liquor distilling pot feeding operation based on a compressed algorithm
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DOI: 10.1038/s41598-024-64289-w
Abstract: In the process of feeding the distilling bucket after vapor detection, the existing methods can only realize the lag detection after the steam overflow, and can not accurately detect the location of the steam, etc.… read more here.
Keywords: detection; temperature; research temperature; method ... See more keywords
Liquor Flavour Is Associated With the Physicochemical Property and Microbial Diversity of Fermented Grains in Waxy and Non-waxy Sorghum (Sorghum bicolor) During Fermentation
Sign Up to like & getrecommendations! Published in 2021 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2021.618458
Abstract: The fermentation process of Chinese Xifeng liquor involves numerous microbes. However, the sources of microbes in fermented grain and the link between liquor flavour and physicochemical properties and microbial diversity during fermentation still remain unknown.… read more here.
Keywords: fermented grains; fermentation; microbial diversity; sorghum ... See more keywords
Bacterial Diversity, Organic Acid, and Flavor Analysis of Dacha and Ercha Fermented Grains of Fen Flavor Baijiu
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DOI: 10.3389/fmicb.2021.769290
Abstract: Fen flavor Baijiu needs two rounds of fermentation, which will obtain Dacha after initial fermentation and Ercha after secondary fermentation. The quality of Baijiu is closely related to the microbes within fermented grains. However, the… read more here.
Keywords: fen flavor; fermented grains; flavor baijiu; ercha ... See more keywords
Metagenomics-based analysis of microbial community structure and functional differences in fermented grains of Jiang-flavored baijiu from different production regions and policy recommendations for industrial development
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DOI: 10.3389/fmicb.2025.1619035
Abstract: Introduction Recently, some regions that originally focused on strong-flavor baijiu production started producing Jiang-flavored baijiu, providing a new perspective for studying the dynamic changes in the microbial community during brewing. Methods This study used second-round… read more here.
Keywords: fermented grains; analysis; flavored baijiu; jiang flavored ... See more keywords
Effect of Environmental Microorganisms on Fermentation Microbial Community of Sauce-Flavor baijiu
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DOI: 10.3390/foods12010010
Abstract: The compositions of the microbial community in fermented grains of Sauce-flavor baijiu produced in different regions have diverse characteristics; however, the reasons for this remain unclear. The present study investigated the contributions of environmental microorganisms… read more here.
Keywords: community; sauce flavor; flavor baijiu; fermented grains ... See more keywords
Selective Elucidation of Living Microbial Communities in Fermented Grains of Chinese Baijiu: Development of a Technique Integrating Propidium Monoazide Probe Pretreatment and Amplicon Sequencing
Sign Up to like & getrecommendations! Published in 2024 at "Foods"
DOI: 10.3390/foods13111782
Abstract: The fermentation process of Chinese Baijiu’s fermented grains involves the intricate succession and metabolism of microbial communities, collectively shaping the Baijiu’s quality. Understanding the composition and succession of these living microbial communities within fermented grains… read more here.
Keywords: fermented grains; microbial communities; amplicon sequencing; living microbial ... See more keywords
Changes in Polyphenols and Antioxidant Activity in Fermentation Substrate during Maotai-Flavored Liquor Processing
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DOI: 10.3390/foods13121928
Abstract: To investigate the changes in phenols and antioxidant capacity in fermented grains during different stages of the fermentation process (Xiasha, Zaosha, and single-round stages) of Maotai-flavored liquor, the total phenolic contents of 61 samples, collected… read more here.
Keywords: fermented grains; total phenolic; phenolic contents; flavored liquor ... See more keywords
Effect of Intensified Fermentation with Wickerhamomyces anomalus on Fungal Community Structure of Fermented Grains and Flavor Compounds of Xiaoqu Baijiu
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DOI: 10.3390/foods14193365
Abstract: In order to explore the effect of Wickerhamomyces on the production of flavor compounds in Xiaoqu Baijiu (XQBJ), this study examined the correlation between the fungal communities in Xiaoqu and ester compounds. It was hypothesized… read more here.
Keywords: fermented grains; compounds xiaoqu; xiaoqu baijiu; flavor compounds ... See more keywords