Developing an innovative raw Wheat Qu inoculated with Saccharopolyspora and its application in Huangjiu.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12096
Abstract: BACKGROUND Mechanized Huangjiu is a stable product, is not subject to seasonal production restrictions, and markedly reduces labor intensity compared to traditional manual Huangjiu. However, the bitterness of mechanized Huangjiu impedes its further development. RESULTS… read more here.
Keywords: wheat; huangjiu; raw wheat; inoculated saccharopolyspora ... See more keywords
New insights into the impacts of huangjiu compontents on intoxication.
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DOI: 10.1016/j.foodchem.2020.126420
Abstract: Although huangjiu is a popular alcoholic beverage in China, the occurrence of quick-intoxication suppresses huangjiu consumption and impedes development of the huangjiu industry. In this study, the Cryprinus carpio intoxication model was used to compare… read more here.
Keywords: intoxication; insights impacts; huangjiu; huangjiu compontents ... See more keywords
Assimilable nitrogen reduces the higher alcohols content of huangjiu
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DOI: 10.1016/j.foodcont.2020.107660
Abstract: Abstract Yeast assimilable nitrogen (YAN) sources play an important role in the formation of higher alcohols in wine. In this study, the types and amounts of YAN sources and the genes that regulate the synthesis… read more here.
Keywords: huangjiu; higher alcohols; assimilable nitrogen; content higher ... See more keywords
Kinetic modeling of ethyl carbamate formation from urea in Huangjiu during storage
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DOI: 10.1016/j.foodcont.2021.108249
Abstract: Abstract Ethyl carbamate (EC) is a potential carcinogen widely found in various fermented foods and beverages, including Huangjiu (Chinese rice wine). Urea is the main precursor of ethyl carbamate in Huangjiu and the ethyl carbamate… read more here.
Keywords: huangjiu; formation; storage; ethyl carbamate ... See more keywords
Soaking induced discrepancies in oenological properties, flavor profiles, microbial community and sensory characteristic of Huangjiu (Chinese rice wine)
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.110575
Abstract: Abstract Soaking is a crucial process in adjusting initial fermentation acidity and achieving desired flavor quality of rice wines. Effects of soaking time on physicochemical characteristic of rice, flavor profiles, microbial community and sensory characteristic… read more here.
Keywords: rice; characteristic huangjiu; profiles microbial; community ... See more keywords
Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology
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DOI: 10.3389/fmicb.2020.580247
Abstract: Huangjiu (Chinese rice wine) has been consumed for centuries in Asian countries and is known for its unique flavor and subtle taste. The flavor compounds of Huangjiu are derived from a wide range of sources,… read more here.
Keywords: raw materials; fermentation; formation; chinese rice ... See more keywords
Complete genome sequence, metabolic model construction, and huangjiu application of Saccharopolyspora rosea A22, a thermophilic, high amylase and glucoamylase actinomycetes
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2022.995978
Abstract: Saccharopolyspora is an important microorganism in the fermentation process of wheat qu and huangjiu, yet the mechanisms by which it performs specific functions in huangjiu remain unclear. A strain with high amylase and glucoamylase activities… read more here.
Keywords: huangjiu; rosea a22; high amylase; rosea ... See more keywords
Non-Alcoholic Components in Huangjiu as Potential Factors Regulating the Intestinal Barrier and Gut Microbiota in Mouse Model of Alcoholic Liver Injury
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DOI: 10.3390/foods11111537
Abstract: Different alcoholic beverages and drinking patterns might exert divergent impacts on alcoholic liver disease (ALD) progression. Whether the abundant non-alcoholic components (NAC) in fermented wine could alleviate ethanol (EtOH)-induced adverse influences on the liver remains… read more here.
Keywords: alcoholic liver; non alcoholic; gut microbiota; huangjiu ... See more keywords
Differentiating Huangjiu with Varying Sugar Contents from Different Regions Based on Targeted Metabolomics Analyses of Volatile Carbonyl Compounds
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DOI: 10.3390/foods12071455
Abstract: Huangjiu is one of the oldest alcoholic beverages in the world. It is usually made by fermenting grains, and Qu is used as a saccharifying and fermenting agent. In this study, we identified differential carbonyl… read more here.
Keywords: sugar contents; huangjiu; carbonyl; carbonyl compounds ... See more keywords