Baijiu (白酒), Chinese liquor: History, classification and manufacture

Cited by (439)

Items 201–300 of 439

1. Different functions can be provided by low temperature Daqu with different appearance features due to variations in the microbial community structure during fermentation
   Enxiang Zong, Tao Bo, Ling Dang, Jiaojiao Zhang, Hui Li, Na Lv, Yufei He, Baoqing Bai, Jinhua Zhang, Sanhong Fan · 2024 · LWT
2. Seasonality shapes the microbiota and metabolome of strong-flavor Baijiu during fermentation and affects its flavor characteristics
   Li‐Juan Chai, Jingyi Zhang, Tao Gao, Long-Yun Zhang, Xiao-Juan Zhang, Zhen‐Ming Lu, Jin‐Song Shi, Xiang Chen, Zhenghong Xu · 2024 · Food Bioscience
3. Metatranscriptomic insights into the mechanism of 'Multiple Qu' utilization in Jian-flavor Baijiu fermentation
   Shanshan Xu, Weiqi Hu, Hao Zhou, Boyang Xu, Ruijuan Wang, Wuyang Liu, Hui Zhang, Qinxiang Xu, Yongxin Liu, Xingjiang Li · 2024 · Food Research International
4. Contribution of moisture to functional microbial succession and functional expression in medium-high temperature Daqu
   Yongqi Yao, Yi Luo, Mengyao Wu, Ling Gao, Jialin Zhang, Zhuangzhuang Jiang, Xuejian Jiang, Xiaole Xia · 2025 · Food Bioscience
5. Rare short- and medium-chain fatty acid-producing anaerobes from raw soil play vital roles in formation of diverse flavour compounds of Jiangxiangxing Baijiu
   Zihan Zhou, Zhihao Liu, Shangyu Wen, Gaowei Ouyang, Yongxiang Shen, Qiang Yang, Cong Ren, Yan Xu · 2023 · Food Microbiology
6. Oceanobacillus in high-temperature Daqu: Taxonomic diversity, metabolic characteristics and biofortification effect
   Xu Liu, Junjie Fu, Han-Jun Shen, Li‐Juan Chai, Xiaojuan Zhang, Hongyu Xu, Songtao Wang, Songtao Wang, Shen Cai-hong, Jin‐Song Shi et al. · 2025 · Process Biochemistry
7. Occurrence, Diversity, and Character of Bacillaceae in the Solid Fermentation Process of Strong Aromatic Liquors
   Wenhua Tong, Ping He, Ying Yang, Zongwei Qiao, Dan Fei Huang, Huibo Luo, Xinjun Feng · 2022 · Frontiers in Microbiology
8. Effect of Fortified Inoculation with Indigenous Lactobacillus brevis on Solid-State Fermentation of Light-Flavor Baijiu
   Xiaoxue Chen, Xiaoning Huang, Shanfeng Sun, Bei‐Zhong Han · 2023 · Foods
9. Understanding the factors influencing high-temperature Daqu from different geographical regions
   Zhendong Zhang, Yaolan Meng, Yurong Wang, Qiangchuan Hou, Haibo Zhang, Ming Xumin Zhang, Ge Hu, Yingying Zhou, Qifu Pan, Zhuang Guo · 2024 · Food Bioscience
10. Determination of volatile compounds in Baijiu using simultaneous chromatographic analysis on two columns
    Xi He, Anna Gaca, Henryk H. Jeleń · 2020 · Journal of the Institute of Brewing
11. Microorganisms and metabolic characteristics of temperature-dependent fermentation during Sauce-flavor Baijiu production
    Ying Cao, Hongxia Zhang, Hai Du, Chen Yuan, Yan Xu · 2024 · Food Bioscience
12. RETRACTED: Unraveling the composition and succession of microbial community and its relationship to flavor substances during Xin-flavor baijiu brewing
    Weiwei Dong, Yiting Zeng, Yuxin Cui, Ping Chen, Kaiyun Cai, Tingting Guo, Guangxun Tan, Nan Peng, Yunxiang Liang, Shumiao Zhao · 2022 · International Journal of Food Microbiology · Retracted
13. The effects of gamma irradiation and natural aging on the composition of Nongxiangxing baijiu
    Jiang He, Qian Chen, Xin Jia, Yan Wang, Min Huang, Guangxi Wang, Hao Chen, Peng Gao · 2022 · Journal of Food Processing and Preservation
14. Tetramethylpyrazine in Chinese sesame flavour liquor and changes during the production process
    Wenqing Zhang, Guanru Si, Jinglei Li, Ming Ye, Shoushuai Feng, Jie Mei, Qinghua Yang, Jia-Sheng Wang, Zhou Ping · 2018 · Journal of the Institute of Brewing
15. Detection of Viable and Total Bacterial Community in the Pit Mud of Chinese Strong-Flavor Liquor Using Propidium Monoazide Combined With Quantitative PCR and 16S rRNA Gene Sequencing
    Guangxun Tan, Rui Zhou, Wenqian Zhang, Yuanliang Hu, Zhiyong Ruan, Jing Li, Changyi Zhang, Dengjin Shen, Nan Peng, Yunxiang Liang et al. · 2020 · Frontiers in Microbiology
16. Comparative Analysis of Volatile Flavor Compounds in Strongly Flavored Baijiu under Two Different Pit Cap Sealing Processes
    Lingshan Li, Mei Fan, Yan Xu, Liang Zhang, Qian Yu, Yongqing Tang, Jinsong Li, Jinsong Zhao, S. C. Yuan, Jun Liu · 2023 · Foods
17. Integrated multi-omics uncover viruses, active fermenting microbes and their metabolic profiles in the Daqu microbiome
    Xiaoning Huang, Rengshu Li, Jinguo Xu, Jiamu Kang, Xiaoxue Chen, Bei‐Zhong Han, Yansong Xue · 2025 · Food Research International
18. Fundamentals of Fermentation Media
    Kathrine Allikian, Rebecca J. Edgar, Rashad Syed, Shuguang Zhang · 2019 · Learning materials in biosciences
19. An electric-field instrument for accelerated aging to improve flavor of Chinese Baijiu
    Wei Zhang, Xiao Jun Yang, Ruijie Deng, Ying Wang, Yong Qiu, Qiyao Sun, Aimin Luo · 2023 · LWT
20. The initial composition and structure of microbial community determined the yield and quality of Baijiu during the spontaneous fermentation
    Dongjuan Li, Fengan Jia, Lingling Wang, Fan Chang · 2023 · International Microbiology
21. The Differences in the Composition of Maillard Components between Three Kinds of Sauce-Flavor Daqu
    Qi Zhu, Liangqiang Chen, Xiuxin Pu, Guocheng Du, Fan Yang, Jianjun Lu, Zheng Peng, Juan Zhang, Huabin Tu · 2023 · Fermentation
22. Flavor Chemistry in Baijiu with Sesame Flavor: A Review
    Juan Wang, Mingquan Huang, Jinglin Zhang, Jihong Wu · 2019 · ACS symposium series
23. Non-volatile compounds as aroma modulators in Jiangxiang-flavor Baijiu: Regional flavor differentiation and synergistic interactions with volatile aromas
    Xiaotong Lyu, Meiyi Zhou, Qian Wang, Lihuan Lang, Kemin Linghu, Chunhui Wei, Liangcai Lin, Paul Andrew Kilmartin, Cuiying Zhang · 2025 · Food Chemistry
24. Synthetic and natural microbial communities in high-temperature Daqu production: Insights into metabolic pathways and volatile organic compounds
    Qiuxiang Tang, Yi Zhang, Jun Guo Huang, Rongqing Zhou · 2025 · Food Research International
25. Deep sequencing reveals changes in prokaryotic taxonomy and functional diversity of pit muds in different distilleries of China
    Qiangchuan Hou, Yurong Wang, Hui Ni, Wenchao Cai, Wenhui Liu, Shaoyong Yang, Zhendong Zhang, Chunhui Shan, Zhuang Guo · 2022 · Annals of Microbiology
26. Chemometric intraregional discrimination of Chinese liquors based on multi-element determination by ICP-MS and ICP-OES
    Qing Ping Xiong, Yanmei Lin, Wenlin Wu, Jing Hu, Yizhou Li, Kailai Xu, Xi Wu, Xiandeng Hou · 2020 · Applied Spectroscopy Reviews
27. Relationships between consumption patterns, health beliefs, and subjective wellbeing in Chinese Baijiu consumers
    Debra Ann Metcalf, Anthony John Saliba, Kirsty McKenzie, Appy Gao · 2021 · Substance Abuse Treatment Prevention and Policy
28. An Efficient Assay for Simultaneous Quantification of Ethyl Carbamate and Phthalate Esters in Chinese Liquor by Gas Chromatography-Mass Spectrometry
    Wenqing Zhang, Guanru Si, Ming Ye, Shoushuai Feng, Fan Cheng, Jinglei Li, Jie Mei, Shuai Zong, Jiasheng Wang, Zhou Ping · 2017 · Food Analytical Methods
29. Evolution of aroma compounds in round soy sauce aroma type baijiu during aging and the effect of aging markers on the lasting aroma in finished glass
    Shiyi Wang, Chen Li, Yujie Li, Guang-Qian Liu, Zhen‐Ming Lu, Li‐Juan Chai, Hong-Yu Xu, Jin‐Song Shi, Songtao Wang, Caihong Shen et al. · 2025 · Food Chemistry X
30. Association between microbial community composition and quality indicators of strong-flavor Daqu of different producing regions in China
    Wei Cheng, Xuefeng Chen, Huawei Zeng, Xijia Xue · 2023 · CyTA - Journal of Food
31. Identification of Trace Components in Sauce-Flavor Baijiu by High-Resolution Mass Spectrometry
    Jinfeng Ge, Yulin Qi, Wenrui Yao, Daohe Yuan, Qiaozhuan Hu, Chao Ma, Dietrich A. Volmer, Cong‐Qiang Liu · 2023 · Molecules
32. Machine-learning-assisted SERS nanosensor platform toward chemical fingerprinting of Baijiu flavors
    Xiao‐Lan Wei, Lan Jiang, Qin-Ling Shi, Zhihong Mo · 2023 · Microchimica Acta
33. Virtual screening, identification, and potential antioxidant mechanism of novel bioactive peptides during aging by a short-chain peptidomics, quantitative structure–activity relationship analysis, and molecular docking
    An Du, Wei Jia · 2023 · Food Research International
34. Rapid and simultaneous quantitative and discriminative analyses of liquor quality parameters with machine learning-assisted batch Raman spectroscopy: Synergistic instrumental upgrade and chemometric optimization
    Wenguang Liu, Xiaohong Liang, Songgui He, Zhuangwei Shi, Baoyan Cen, Wangqiao Chen, Hai Bi, Chenhui Wang · 2023 · Food Control
35. Enrichment of oligopeptides in sauce-aroma Baijiu by optimized distillation with soy sauce byproduct and their effect on Baijiu flavor
    Yunhao Zhao, Xiaodan Huang, Jun Wang, Xu Zhang, Zhengwei Wang, Shanlin Tian, Yougui Yu, Qiang Wu, Xinshe Li · 2024 · LWT
36. Quantum dot-based Baijiu fluorescent identification sensor array jointly verified by multivariate analysis and radial basis function neural network
    Ping Chang Yang, Jiawei Li, Pan Li, Changjun Hou, Danqun Huo, Yixia Yang, Suyi Zhang, Caihong Shen · 2019 · Analytical Methods
37. Determination of terpenoids in Baijiu using solid-phase extraction combined with headspace solid-phase microextraction
    Minxue Feng, Chenyao Li, Chao Wang, Guojun Zhu, Jun Lu, Yefu Chen, Dongguang Xiao, Xuewu Guo · 2022 · International Journal of Food Properties
38. Revealing the Changes in Compounds When Producing Strong-Flavor Daqu by Statistical and Instrumental Analysis
    Shiqi Yang, Jiawen Duan, Silei Lv, Xu Ling, Hehe Li · 2022 · Fermentation
39. Analysis of ester-producing performance in high-yield ethyl hexanoate yeast and the effect on metabolites in bio- enhanced Daqu, the starter for Baijiu and other traditional fermented foods
    He Zhao, Binghao Du, Pengju Zhao, Xi Chen, Jingrong Zhao, Qiuhua Wu, Lining Zhu, Huifeng Ma, Baoguo Sun, Weihong Min et al. · 2024 · Journal of Applied Microbiology
40. The mechanism of microbial structure and flavor characteristics in Qing-Jiang-flavor Jiupei regulated by different fermentation seasons
    Lijuan Lu, Qiancheng Zuo, Yuxin Cheng, Yongguang Huang · 2024 · Food Chemistry X
41. Investigation on the fire hazard characteristics of ethanol–water mixture and Chinese liquor by a cone calorimeter
    Qinpei Chen, Xuehui Wang, Tiannian Zhou, Chao Ding, Jian Wang · 2018 · Journal of Thermal Analysis and Calorimetry
42. Fermented Foods
    Michael G. Gänzle · 2019 · ASM Press eBooks
43. Multiple responses optimization of antioxidative components extracted from distiller's grains using response surface methodology and identify their chemical compositions
    Jie Yang, Zhenzhen Zhang, Xiaoyuan Ding, Xiaoqing Chen, Chenyang Yin, Endong Yang, Dongdong Sun, Weiyun Wang, Feng Guo · 2021 · Journal of Food Processing and Preservation
44. A Fast, Straightforward and Inexpensive Method for the Authentication of Baijiu Spirit Samples by Fluorescence Spectroscopy
    Rachel L. Burns, Raegan Alexander, Liliya Snaychuk, John C. Edwards, Neil Fitzgerald, Pei Gao, Donghui Quan, Chris Douvris, Trey G. Vaughan, Derek D. Bussan · 2021 · Beverages
45. Establishment of original liquor discrimination using fluorescence spectroscopy combined with chemometric analysis and its application in Chinese mild-flavor liquors
    Linzhi Ding, Yongrong Sun, Xin Wang, Xiang Cheng, Zhixi Quan, Shoushuai Feng, Hailin Yang · 2023 · Journal of Food Composition and Analysis
46. Identification and functional prediction of the key fungus of Hongxinqu for Light-flavor Baijiu brewing
    Yijing Tang, Wei Guo Zhao, Meilin Cui, Huanhuan Lai, Xiuhong Zhang · 2023 · LWT
47. Comparison of physicochemical parameters, microbial community composition and flavor substances during mechanical and traditional brewing process of Jiang-flavor baijiu
    Cheng Wu, Jianfeng Hu, Dan Xie, Endi Fan, Junlin Yang, Xiaolong You, Pingyan Cheng, Wei Huang, Feng Hu, Diqiang Wang · 2024 · Food Science and Biotechnology
48. Identification and Free Radical Scavenging Activity of Oligopeptides from Mixed-Distillate Fermented Baijiu Grains and Soy Sauce Residue
    Yunhao Zhao, Xiangyue Liu, Sijie Zhang, Zhengwei Wang, Shanlin Tian, Qiang Wu · 2024 · Metabolites
49. Comparative analysis of microbial diversity and functional characteristics of low-temperature Daqu from different regions in China
    Zhendong Zhang, Yaolan Meng, Jie Zhan, Zhuang Guo, Zhang Haibo, Xiaoyuan Dong, Liang Li, Qiangchuan Hou, Yurong Wang · 2024 · Food and Bioproducts Processing
50. Generation of a synthetic autochthonous microbiota responsible for the essential flavors and brewing properties of Daqu
    Yujie Lu, Qin Yan, Kaizheng Zhang, Jiabin Zhang, Wei Zou, Jian-Gang Yang, Hongmei Li · 2024 · Food Research International
51. Differential analysis of stable isotopes and volatile flavor substances in jiangxiangxing baijiu from two different processes
    Xiaodong Peng, Wenyan Wu, Yiqian Ma, Feilong Shao, Yingzi Zhang, Yongyu Feng, Huan Wang · 2024 · LWT
52. Revealing the flavor compositions, microbial diversity, and biological functions of Huangshui from different production workshops
    Qingyan Guo, Jingjing Zhao, Jiabao Peng, Yukun Huang, Bing Shao · 2024 · LWT
53. Combined analysis of transcriptome and metabolome reveals the effects of novel aroma-producing Naumovozyma castellii on Feng-flavor Baijiu
    Yongli Zhang, Gang Xing, Zhen Zhang, Haiyu Sun, Kairui Zhao, Yaodong Chen · 2024 · LWT
54. Comprehensive two-dimensional gas chromatography technique and its applications in fermented food aroma analysis: A review
    Erbao Chen, Zhiying Ma, Xiaojie Geng, Qing Li, Fuping Zheng, Jinyuan Sun, Baoguo Sun · 2024 · Food Bioscience
55. Exploring major variable factors influencing flavor and microbial characteristics of Pixian Doubanjiang
    Menglu Yang, Jun Huang, Rongqing Zhou, Yao Jin, Chongde Wu · 2021 · Food Research International
56. Volatile compounds of Chinese Luzhou flavoured liquor distilled from grains fermented in 100 to 300 year-old cellars
    Mingyao Wang, Qi Zhang, Jian‐Gang Yang, Jing-song Zhao, Chang Su, Qingsong Zhao, Zonghua Ao, Caihong Shen · 2019 · Journal of the Institute of Brewing
57. Characterizing Relationship of Microbial Community in Xiaoqu and Volatiles of Light-aroma-type Xiaoqu Baijiu
    Zhe Wang, Zhixin Su, Qiang Yang, Yuancai Liu, Bin Lin, Shenxi Chen, Hong Yang · 2020 · Food Science and Technology Research
58. Dynamic Transcriptome Analysis Reveals Transcription Factors Involved in the Synthesis of Ethyl Acetate in Aroma-Producing Yeast
    Bingqian Ni, Weiwei Li, Kiren Ifrah, Binghao Du, Youqiang Xu, Chengnan Zhang, Xiuting Li · 2022 · Genes
59. Effects of Four Strains of Actinomycetes on the Content of Terpenoids in Baijiu
    Minxue Feng, Qiaojuan Huo, Linyao Gan, Yefu Chen, Dongguang Xiao, Xuewu Guo · 2023 · Foods
60. A three-modal fluorescent sensor harnessing diverse luminescent mechanisms for the purpose of segmented Baijiu identification
    Lin Chen, Zhenyu Mao, Yi Ma, Huibo Luo, Suyi Zhang, Danqun Huo, Changjun Hou · 2023 · Food Chemistry
61. Strengthening the microbial community and flavor structure of jiupei by simulating strong‐aroma baijiu fermentation with Bacillus velezensis DQA21
    Wenhua Tong, Hui Wang, Jiawei Li, Lingling Zhang, Zhijiu Huang, Ying Yang, Zongwei Qiao, Huibo Luo, Dan Fei Huang · 2024 · Journal of the Science of Food and Agriculture
62. Metagenomic analysis of core differential microbes between traditional starter and Round-Koji-mechanical starter of Chi-flavor Baijiu
    Jinglong Liang, Lichuan Deng, Zhipu Li, Yongtao Fei, Weidong Bai, Wenhong Zhao, Songgui He, Rongbing Cao · 2024 · Frontiers in Microbiology
63. Network Design towards Sustainability of Chinese Baijiu Industry from a Supply Chain Perspective
    Xianglan Jiang, Jiuping Xu, Jiarong Luo, Fei Zhao · 2018 · Discrete Dynamics in Nature and Society
64. Exploring the potential of sorghum with reference to its bioactivities, physicochemical properties and potential health benefits
    Sakshi Singh, Mehvish Habib, David Julian McClements, Khalid Bashir, Shumaila Jan, Kulsum Jan · 2024 · Food & Function
65. The influence of different geographical origins and grades on the flavor of Qingxiangxing Baijiu: An integrated analysis using descriptive sensory evaluation, GC×GC–MS, E-nose, and ICP-MS
    Qiao Huang, Xianping Qiu, Tongwei Guan, Jianshen Yu, Yichen Mao, Yu Li, Yuan Rao, Hongguang Shang, Yanhui Zhao · 2024 · Food Chemistry X
66. Chemometrics analysis of light-flavor Erguotou Baijiu during irradiation treatment using HS-SPME/GC–MS, HS-GC-IMS, electronic nose and sensory evaluation
    Congling Yang, Yong Liu, Jianlong Wang · 2025 · Food Chemistry Advances
67. Different Brands of Strong-Flavor Baijiu Identified Using Gas Chromatography-Mass Spectrometry and Near-Infrared Spectroscopy
    Jian-Gang Yang, Mingyao Wang, Lu Liu, Song-Ping Fang, Hui Ren · 2025 · Journal of the American Society of Brewing Chemists
68. Chemical Composition and Safety of Unrecorded Grain Alcohol (Bai Jiu) Samples from Three Provinces in China
    Ian M. Newman, Ling Qian, Niran Tamrakar, Bo‐Bo Zhang · 2018 · International Journal of Environmental Research and Public Health
69. Breeding of New Saccharomyces cerevisiae Hybrids with Reduced Higher Alcohol Production for Light-Aroma-Type-Xiaoqu Baijiu Production
    Shenxi Chen, Gemma Perez-Samper, Beatriz Herrera‐Malaver, Liping Zhu, Yuancai Liu, Jan Steensels, Qiang Yang, Kevin J. Verstrepen · 2022 · Journal of the American Society of Brewing Chemists
70. Study on microbial community of “green-covering” Tuqu and the effect of fortified autochthonous Monascus purpureus on the flavor components of light-aroma-type Baijiu
    Liping Zhu, Lanqi Li, Qiang Yang, Liang Chen, Lei Zhang, Gang Zhang, Bin Lin, Jie Tang, Zongjie Zhang, Shenxi Chen · 2022 · Frontiers in Microbiology
71. Differentiating between ageing times of typical Chinese liquors by steady-state microelectrode voltammetry
    Kun Zhao, Lily Liu, Qing Zheng, Feng Gao, Xuepeng Chen, Zhilong Yang, Yang Qin, Yougui Yu · 2019 · Microchemical Journal
72. Exploring diverse sorghum ( Sorghum bicolor (L.) Moench) accessions for malt amylase activity
    Andrew Disharoon, Richard Elmer Boyles, Kathleen E. Jordan, Stephen Kresovich · 2020 · Journal of the Institute of Brewing
73. Flavor characteristics of traditional and mechanically processed base baijiu of sauce-flavor baijiu revealed by GC-IMS and GC-MS
    Ruiqi Liu, Jialiang Niu, Bo Wan, Feng Hu, Cheng Wu, Junlin Yang, Anran Zhu, Baoguo Sun, Xiuting Li · 2025 · Food Chemistry
74. Lentibacillus daqui sp. nov., isolated from high-temperature Daqu, a starter for production of Chinese Jiang-flavour Baijiu
    Yuan Liang, Zhen‐Ming Lu, Wei Kang Shi, Linhuan Wu, Li‐Juan Chai, Xiao‐Juan Zhang, Suyi Zhang, Songtao Wang, Caihong Shen, Zhenghong Xu · 2023 · INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY
75. Determination of acetaldehyde in Chinese Baijiu based on the light-activated oxidase-mimic activity of fluorine-containing carbon dots (dF-CDs)
    Xin-He Duan, Hongwei Li, Yi Li, Zhijiu Huang, Sha Liu, Yuqing Wu · 2024 · Sensors and Actuators B Chemical
76. Comprehensive two dimensional gas chromatography – time of flight mass spectrometry (GC×GC-TOFMS) for the investigation of botanical origin of raw spirits
    Xi He, Henryk H. Jeleń · 2024 · Food Chemistry
77. Distribution and Quantification of 1,2-Propylene Glycol Enantiomers in Baijiu
    Hao Nan Xu, Yifeng Dai, Shuyi Qiu, Baoguo Sun, Xiangyong Zeng · 2021 · Foods
78. Multivariate analysis on the relationship between radical scavenging activities and phenolic compounds of baijiu and its protective effect against LPS-induced inflammation in THP-1 cells
    Jiaxin Hong, Lu Chen, Dongrui Zhao, Jinyuan Sun · 2022 · International Food Research Journal
79. A 3D CFD Simulation and Analysis of Flow-Induced Forces on Polymer Piezoelectric Sensors in a Chinese Liquors Identification E-Nose
    Yu Gu, Yang-Fu Wang, Qiang Li, Zu-Wu Liu · 2016 · Sensors
80. Comparative genome analysis of Clostridium beijerinckii strains isolated from pit mud of Chinese strong flavor baijiu ecosystem
    Wei Zou, Guangbin Ye, Chaojie Liu, Kaizheng Zhang, Hehe Li, Jian-Gang Yang · 2021 · G3 Genes Genomes Genetics
81. The hidden palette: Uncovering key substances driving color variation in sesame-flavor Baijiu
    Hao Zhou, Hui Zhang, Ling Zhang, Ruijuan Wang, Zhiwei Sun, A.J. Chen, Xiang Ye, Jianjun Guo, Xingjiang Li · 2025 · Food Chemistry
82. Multi-omics analysis of microbial spatiotemporal succession and metabolite differences in pit mud of varying cellar ages and spatial positions
    Haiwei Ren, Zhijuan Li, Qin Zhou, Hongyuan Zhao, Donglin Ma, Xiaopeng Guo, Zaoning Cai, Yantao Li, Zhiliang Zhang, Yi Zheng · 2025 · Food Chemistry X
83. Effects of the improved application of Bacillus halotolerans on the microbial community and volatile components of high-temperature daqu
    Wei Cheng, Lele Guo, Xijia Xue, Chao Jiang, Qiang Chang, Xuefeng Chen · 2025 · Frontiers in Microbiology
84. Non-Saccharomyces yeasts enhance yield and flavor in industrial xiaoqu light-flavor baijiu production
    Xinyue Li, Bei Liao, Xufeng Wang, Weiwei Dong, Jinshan Li, Yongmei Hu, Youguo Li, Nan Peng, Shumiao Zhao · 2025 · Food Research International
85. Genome Analysis and Optimization of Caproic Acid Production of Clostridium butyricum GD1-1 Isolated from the Pit Mud of Nongxiangxing Baijiu
    Min Li, Tao Li, Jia Zheng, Zongwei Qiao, Kaizheng Zhang, Huibo Luo, Wei Zou · 2023 · Journal of Microbiology and Biotechnology
86. Comparative analysis of sensory features, microbial diversity, and their correlations in light‐flavor Daqu from different regions
    Fanshu Xiang, Wenchao Cai, Zhuang Guo, Chunhui Shan · 2024 · Food Science & Nutrition
87. A novel colorimetric and fluorometric dual-signal identification of crude baijiu based on La-CDs
    Peng Zhao, Xuhui Xia, Jia Zheng, Zirui Yuan, Yiyao Luo, Huibo Luo, Yi Ma, Danqun Huo, Changjun Hou · 2024 · Food Chemistry
88. Microbial community spatial structures in Luzhou-flavored liquor pit muds with different brewing materials
    Jinjin Li, Hongzhao Sun, Qian Wang, Yunfei Cai, Zhu Shi, Jianlei Jia, Lei Zheng, Ru Jiang, Lingmei Gao · 2022 · PeerJ
89. Why does distilled liquor (Baijiu) have a yellowish color: A comprehensive analysis
    Jilei Wang, Qu Li, Yun Sun, Jingwen Liu, Zhao Jiang, Zhuoping Zheng, Li Liu, Xinhui Min, Yougui Yu, Qing Zheng · 2024 · Food Chemistry
90. Thermochemical valorization of alcohol industry residues into biocarbon for energy and environmental applications: a review
    Hao Zhan, Tianle Xu, Hao Jiang, Mingjie Chen, Zonghao Lai, Wenjian Zhao, Lijian Leng, Zhiyong Zeng, Xinming Wang · 2024 · Green Chemical Engineering
91. Initial abiotic factors as key drivers in core microbe assembly: Regulatory effects on flavor profiles in light-flavor Baijiu
    Xiaoning Huang, Jiamu Kang, Yuandi Zhang, Xiaoxue Chen, Bei‐Zhong Han · 2024 · Food Chemistry X
92. Fermentation-linked conversion of dimethylpyrazines in moutai-flavor liquor: Insight from HPLC-FLD analysis
    Hui Xu, Zhizhi Yang, Baote Huang, Peng Meng, Shu‐Ling Huang, Jicheng Chen · 2024 · Journal of Food Composition and Analysis
93. LC-MS/MS-Based Determination and Optimization of Linoleic Acid Oxides in Baijiu and Their Variation with Storage Time
    Cheng Fang, Xiaotong Zhuang, Zhanguo Li, Yongfang Zou, Jizhou Pu, Dong Wang, Yan Xu · 2025 · Metabolites
94. Screening of a High Ethanol-Producing Saccharomyces cerevisiae Strain and Its Effects on the Dynamics of the Microbial Community and Flavor During Baijiu Solid-State Fermentation
    S. Huang, Hui Qin, Changhao Yu, Meng-Yang Huang, Yuqing Che, Chong Ma, Sheng-Hui Pu, Xia-Min Huang, Cai-Hong Shen, Jing Yu et al. · 2024 · Journal of the American Society of Brewing Chemists
95. Rapid quantitative analysis of Chinese Gu-Jing-Gong spirit for its quality control
    Zhengyong Zhang, Min Sha, Jun Liu, Haiyan Wang · 2017 · Journal of the Institute of Brewing
96. Application of the fission yeast Schizosaccharomyces pombe in human nutrition
    Ee Sin Chen · 2022 · FEMS Yeast Research
97. Suppressed DNA base pair stacking assembly of gold nanoparticles in an alcoholic solvent for enhanced ochratoxin A detection in Baijiu
    Zhiyu He, Qianyuan Chen, Shansen Ding, Guoqing Wang, Tohru Takarada, Mizuo Maeda · 2023 · The Analyst
98. Construction of Chinese baijiu compound database using text mining and its application in assisting compound identification of liquid chromatography-high-resolution mass spectrometry data
    Fujian Zheng, Fan Yang, Xiaoyu Xie, Yubo Yang, Nian Cao, Derang Ni, Xinxin Wang, Xin Lü, Di Yu, Xinyu Liu et al. · 2023 · Journal of Food Composition and Analysis
99. Aroma Comparison of Tibetan “Qingke” Liquor with Other Chinese Baijiu
    Yueqi An, Yanping L. Qian, Shuang Chen, Michael C. Qian · 2019 · ACS symposium series
100. Establishment of a Daqu Grade Classification Model Based on Computer Vision and Machine Learning
     Mengke Zhao, Chaoyue Han, Tinghui Xue, Chao Ren, Xiao Nie, Xu Jing, Haiyong Hao, Qifang Liu, Liyan Jia · 2025 · Foods