Bacterial Diversity and Lactic Acid Bacteria with High Alcohol Tolerance in the Fermented Grains of Soy Sauce Aroma Type Baijiu in North China
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11121794
Abstract: Soy sauce aroma type baijiu (also known as Maotai-flavor baijiu) is one of the most popular types of baijiu in China. Traditionally, it is mainly produced in Southwest China. However, in recent decades, some other… read more here.
Keywords: sauce aroma; type baijiu; baijiu; lactic acid ... See more keywords
Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11152190
Abstract: Using high hydrostatic pressure (HHP) to treat liquid foods can improve their aroma; however, no information about the effects of HHP on soy sauce aroma has yet been reported. The effects of HHP on the… read more here.
Keywords: pressure; sauce aroma; sauce; soy sauce ... See more keywords
What Are the Main Factors That Affect the Flavor of Sauce-Aroma Baijiu
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11213534
Abstract: Sauce-aroma Baijiu is a distilled Baijiu well-known in China, and features a unique sauce-aroma style formed by a complex producing process in a specific geographical environment. However, there are few comprehensive reviews of the factors… read more here.
Keywords: aroma baijiu; sauce aroma; baijiu; flavor ... See more keywords