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

Cited by (439)

Items 301–400 of 439

1. Maotai Town's peculiarity creates unmatched sauce-flavor liquor - A review
   Shuang Han, Youcui Yang, Yeming Zhou, Qing He, Ming-Qian Liu, Xiao Zou · 2025 · Food and Humanity
2. Decoding Baijiu flavor complexity: integrating dynamic sensory analysis, high-resolution metabolomics, and advanced mass spectrometry
   Bohan Zhang, Yubo Yang, Fanhao Song, Ping Xiang, Fan Yang, Huabin Tu · 2025 · Food Research International
3. Insights into the Flavor Profiles and Key Aroma-Active Compounds of Sichuan Xiaoqu Qingxiangxing Baijiu Across Distilling Stages
   Lei Tian, Pei Xu, Ji Qin, Guojun Hou, Qiao Huang, Ying Liu, Yu Li, Tongwei Guan · 2025 · Foods
4. Insight into broad substrate specificity and synergistic contribution of a fungal α-glucosidase in Chinese Nong-flavor daqu
   Zhuolin Yi, Lanchai Chen, Yanling Jin, Yi Shen, Nian Liu, Yang Fang, Yao Xiao, Xi Wang, Kui Peng, Kaize He et al. · 2023 · Microbial Cell Factories
5. Novisyntrophococcus fermenticellae gen. nov., sp. nov., isolated from an anaerobic fermentation cellar of Chinese strong-flavour baijiu
   Li‐Juan Chai, Guan-Yu Fang, Pengxiang Xu, Xiao‐Juan Zhang, Zhen‐Ming Lu, Suyi Zhang, Songtao Wang, Caihong Shen, Jin‐Song Shi, Zhenghong Xu · 2021 · INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY
6. A biomimetic olfactory recognition system for the discrimination of Chinese liquor aromas
   Weihong Liu, Yu Zheng, Chen Zhang, Lin Chen, Hanyi Zhuang, Guojun Yao, Hang Ren, Yingjian Liu · 2022 · Food Chemistry
7. Can Volatiles Fingerprints be an Alternative to Isotope Ratio Mass Spectrometry in the Botanical Origin Determination of Spirits?
   Xi He, Krystyna Gbiorczyk, Henryk H. Jeleń · 2023 · Journal of Agricultural and Food Chemistry
8. Antioxidant peptides from the mixed-distillate of Baijiu fermented grains and soy sauce residue interact with flavor substances in sauce-aroma Baijiu
   Yunhao Zhao, Shanlin Tian, Sijie Zhang, Yougui Yu, Qiang Wu · 2025 · LWT
9. Characterization of fermentation parameters, volatile compounds and microbial community structure of fermented grains in the upper and lower layers during strong-flavor Baijiu fermentation
   Jie Deng, Chao-Jiu He, Chunhui Wei, Huibo Luo, Zhiguo Huang · 2025 · Bioresources and Bioprocessing
10. The structural properties of “Huilou” yam starch fermented with five microbial species
    Xiaolong Xing, Yang Song, Yong Yang, Ning Tang, Liying Pan, Yuhong Wang, Qingbin Chen, Hang Gao, Kexin Ni, Yang Sun et al. · 2024 · International Journal of Biological Macromolecules
11. Widely targeted metabolomics analysis reveals the dynamically changes in volatile metabolites during xiaoqu baijiu fermentation
    Zhenbing Ma, Haibo Lan, Dong Hong Zhao, Jingren Wei, Jia Zheng, Jian Su, Shengyuan Xiang, Z.P. Luo, Rui Li, Yi Ma et al. · 2025 · Food Chemistry X
12. Machine Vision Based Granular Raw Material Adulteration Identification in Baijiu Brewing
    Shanglin Yang, Lin Yang, Yong Li, Suyi Zhang, Lihui Peng, Defu Xu · 2022 · IEEE International Conference on Imaging Systems and Techniques (IST)
13. Regulatory effect of moderate Jiang-flavour baijiu (Chinese liquor) dosage on organ function and gut microbiota in mice
    Haijie Wang, Manik Prabhu Narsing Rao, Min Cheng, Mingsu Xian, Yinshuang Zhou, Lulu Zhou, Heqing Cao, Wen‐Jun Li, Andriy А. Sibirny, Feng Wang et al. · 2023 · Journal of Bioscience and Bioengineering
14. Exploring the relationship between GuaYi levels and microbial-metabolic dynamics in Daqu
    Boyang Xu, Shanshan Xu, Hao Zhou, Ruijuan Wang, Chao Jiang, Dongdong Mu, Xuefeng Wu, Xiao‐Lei Wu, Shaotong Jiang, Xingjiang Li · 2024 · Food Bioscience
15. Environmental factors at different scales: a review of their effects on spontaneous fermentation Chinese Baijiu and related mechanisms
    Lei Yuan, Jieqi Mao, Feng Lin, Caihong Shen, Dongna Ma, Shuangping Liu, Mingliang Li, Miao Liu, Jian Mao · 2024 · Food Science and Human Wellness
16. The multi-scale structures and physicochemical properties changes of wheat starch during high-temperature Daqu preparation process
    Yang Xu, Bohan Zhang, Derang Ni, Yubo Yang, Fan Yang, Xiangli Kong, Huabin Tu · 2025 · Food Chemistry X
17. Microbial communities as key drivers: Exploring sorghum quality impact on light-flavor Baijiu through physicochemical and flavor analyses of fermented grains
    Meiyue Han, Weiwei Li, Hui Zhang, Qiumei Zhang, Hua Zhu, Xiuting Li, Baoguo Sun · 2025 · International Journal of Food Microbiology
18. Philippine Traditional Alcoholic Beverages: A Germinal Study
    Cynthia Grace C. Gregorio · 2023 · Reference series in phytochemistry
19. Unraveling Shengmuxiang in Jiang-flavor base baijiu using a combination of metabolomics and sensomics strategy
    Yang Xu, Lizhang Yang, Yubo Yang, Fan Yang · 2024 · Food Chemistry X
20. Effect of metal ions in Baijiu on cluster formation of water, ethanol, acetic acid and ethyl acetate molecules: Molecular dynamics and density functional theory studies
    Manjiao Chen, Jiang Qianxi, Jinlong Yu, Lin Zhoujun, Xinjun Hu, Tian Jianping · 2025 · Journal of Molecular Graphics and Modelling
21. Determination of non-glucosidic cyanogen in Chinese liquor-fermentation ingredients using QuEChERS sample preparation and spectrophotometric method
    Xiaochun Zhu, Shuang Chen, Yan Xu · 2022 · Food Control
22. Study on grading of Xiaoqu Baijiu based on in-situ untargeted detection of electrochemical measurements
    Yu Xin Huang, Ming Luo, Wei Wang, Hong Yu Cen, Yun Qun Xie · 2022 · International Journal of Food Properties
23. Dissection of a novel major stable QTL on chromosome 7D for grain hardness and its breeding value estimation in bread wheat
    Xiaofeng Liu, Zhibin Xu, Bo Feng, Qiang Zhou, Shaodan Guo, Simin Liao, Yuhao Ou, Xiaoli Fan, Tao Wang · 2024 · Frontiers in Plant Science
24. Dissecting the microbial, physicochemical, and flavor dynamics of core and peel layers in Houhuo Daqu: Insights into quality regulation
    Zhendong Zhang, Zhuang Guo, Lubo Cao, Qiangchuan Hou, Zhongjun Liu, Jian Qiang Zhong, Nanshan Liu, Xin Mei, Yurong Wang · 2025 · Food Research International
25. Characterization of key compounds influencing the lubrication properties of strong-aroma Baijiu
    Gang He, Zhilei Zhou, Zhimin Zhang, Nan Meng, Yanfei Xiong, Qingxi Ren, Ling Ao, Xiaotao Sun, Jian Mao · 2025 · Food Bioscience
26. Neurophysiological and multimodal sensory evaluation of baijiu and food pairing liking
    Yu Fu, Cheng Wang, Guoliang He, Shaohui Fan, Deliang Wang, Gaochong Lv, Lucas P. J. J. Noldus, Ting Jiang, Jie Huangfu · 2025 · Food Research International
27. Solibacillus daqui sp. nov., isolated from high-temperature Daqu
    Yuan Liang, Wei Shi, Linhuan Wu, Xiao‐Juan Zhang, Li‐Juan Chai, Guang-Qian Liu, Lei Zheng, Songtao Wang, Suyi Zhang, Fu-Wei Chen et al. · 2023 · INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY
28. Investigation of liquor microstructure (ethanol-water clusters): Molecular dynamics simulation and density functional theory
    Xinjun Hu, Jinlong Yu, Maolin Jiang, Jianping Tian, Manjiao Chen, Dan Huang · 2024 · Journal of Molecular Graphics and Modelling
29. Characterization of the key aroma compounds in Herbal Baijiu via a sensitivity approach
    Xizhen Sun, Yaqing Xiong, Xingting Ni, Qiang Li, Qianqian Xie, Feng Ke, Xinyu Wu, Qiang Yang · 2024 · Journal of Food Composition and Analysis
30. Construction of high ethyl acetate-producing diploid/ tetraploid Saccharomyces cerevisiae through CRISPR/Cas9-mediated mating-type switching
    Chunhong Sun, Xinjian Wang, Ruixin Wang, Qiubo Zhang, Youdan Zhang, Zhenyao Zhang, Yupeng Wang, Xiaole Wu, Yefu Chen · 2025 · Food Bioscience
31. HOG-SVM Impurity Detection Method for Chinese Liquor (Baijiu) Based on Adaptive GMM Fusion Frame Difference
    Xiaoshi Shi, Zuoliang Tang, Yihan Wang, Hong Bo Xie, Lijia Xu · 2022 · Foods
32. The influence of temperature on flow-induced forces on quartz-crystal-microbalance sensors in a Chinese liquor identification electronic-nose: three-dimensional computational fluid dynamics simulation and analysis
    Qiang Li, Yu Gu, Huatao Wang · 2019 · Applied Mathematics and Mechanics
33. Modulated Interactions between the Electrochemical Label and Liquor Compounds: Differentiating between Aging Times of Typical Chinese Liquors
    Yaru Hu, Kun Zhao, Feng Gao, Jin Zhang, Dexin Xu, Zhilong Yang, Yougui Yu, Hao Wu, Qing Zheng · 2020 · Journal of The Electrochemical Society
34. A flavor uniformity evaluation and improvement of Chinese spirit by electronic nose
    Jing Li, Zhenfeng Li, Xia Deng, Chunfang Song, Vijaya Raghavan, Yufei Xie · 2020 · Food Science & Nutrition
35. Unraveling flavor formation in Jiuqu: Source pathways, influencing factors, and regulatory strategies
    Shiming Shen, Boyuan Hu, Jia Zheng, Shuang Jun Xing, Gailing Shi, Boqin Zhang, Liangcai Lin, Cuiying Zhang · 2025 · Food Chemistry X
36. Effects of Haematococcus pluvialis on the physicochemical properties, flavor profile and antioxidant capacity of Baijiu
    Hao Cheng, Wei‐Cheng Xu, Yi Liu, Beibei Hu, Chenglong Yang, Xiulan Xie, Zhan-Ke Qin, Zi-Ai Deng, Haojie Zhang, Qi Wang et al. · 2025 · Algal Research
37. Cross-kingdom metabolic coordination enhances flavor formation in Sauce-aroma Baijiu fermentation using a defined synthetic consortium
    Chunbo Ge, Yisheng Zhang, Weiqi Jiang, Guanru Si, Qianli Huang, Baocai Xu, Wenqing Zhang, Liu Yang · 2026 · Food Microbiology
38. Exploration of the microbial assembly process of Sauce-flavored Baijiu and the core microorganisms responsible for ester production
    Wenhua Tong, Junmeng Cheng, Yadong Zhang, Wei Cheng, Bo Chen, Jixiang Hu, Ying Yang, Dan Huang, Huibo Luo, Yi Shen · 2026 · LWT
39. Baijiu
    Jun Zhang, Shuang Chen, Yan Ping L. Qian, Michael C. Qian · 2023 · Elsevier eBooks
40. An efficient transformation method for tannin-containing sorghum
    Yuan Liang, Xuehui Yan, Jingyi Xu, Yanlong Liu, Ke Xie, Jieqin Li, Qiuwen Zhan · 2023 · PeerJ
41. Investigate the mystery of Baijiu production region - Environmental factors for Luzhou (Sichuan, China)
    Qingyan Guo, Tang Yurun, Fan Zhao, Liu Ying, Tian Lei, Zongjun He, Tongwei Guan · 2023 · Czech Journal of Food Sciences
42. Variation in the Physiochemical Properties of Rice Husks Driven by Long-Term Solid-State Fermentation
    Chen ShiJiang, Qijun Li, Han Wang, Fuyong Zhang, Zixi Gou, Li Liu, Chunfang Yuan, Jian Su, Dong Zhao, Jia Zheng · 2025 · ACS Food Science & Technology
43. Fungal community structure and succession of light-flavor Baijiu during fermentation process
    Ting Huang, Jinwang Wei, Sen Zhou, Wenjun Hao, Xu Liu, Zhihe Yu, Wen-Ying Zhuang, Zhao-Qing Zeng · 2025 · LWT
44. Insights into the Role of Glycerol as a Marker for Differentiation of Different Flavor Types of Baijiu
    Guangnan Wang, Huan Cheng, Haibo Pan, Fuping Zheng, Xingqian Ye, Zexia Li, Yuhang Zhang, Baoguo Sun · 2024 · Food Analytical Methods
45. Lactic Acid Dynamics in Baijiu Brewing: Microorganisms, Roles, and Control Strategies
    Yabin Zhou, Jin Hua · 2025 · Fermentation
46. Why is the “cutting heads and tails” process used in the production of strong-flavor Baijiu?
    Yuhao Xiang, Hongguang Shang, Shuangquan Xiang, Xianping Qiu, Jianshen Yu, Xianlin Ni, Tongwei Guan · 2025 · Journal of Chromatography A
47. Multi-platform chemometric analysis of volatile and non-volatile components for quality evaluation of base liquor: A case study on Qingxiangxing Baijiu
    Haiguang Tan, Xin Zhang, Kaixuan Zhu, Shengfan Chen, Yangyang Sun, Meng Bian, Huan Zhang, Lijuan MA, Qianqian Li, Lin Yuan et al. · 2025 · Journal of Food Composition and Analysis
48. Influence of raw-grain substitution on flavor and microbial succession of strong-aroma baijiu: a study using multi-altitude adapted waxy wheat (Triticum aestivum L. ZN 168)
    Yifei Chen, Jing Tian, Yao Zhao, Xinyu Zhou, Xiaohui Mo, Shuzhong Jing, Sha Deng, Zhifeng Zhao, Feixia Duan · 2026 · Food Bioscience
49. Unraveling the fruity aroma in soy sauce aroma Baijiu by pinpointing key aroma compounds and evaluating their sensory impact
    Yujie Li, Xiao-Juan Zhang, Lan Wu, Zhen-Ming Lu, Tian Lu-qin, Yun-Hao Lu, Li‐Juan Chai, Hong-Yu Xu, Xiaolong You, Yuan-Long Chi et al. · 2026 · Food Chemistry
50. Chemical Perturbation Two-Dimensional Correlation Ultraviolet Visible Spectroscopy for Quality Control of Chinese Liquor
    Zhengyong Zhang, Min Sha, Yue‐Hu Wang, Haiyan Wang · 2018 · Journal of the American Society of Brewing Chemists
51. Deep Neural Network-Based Sorghum Adulteration Detection in Baijiu Brewing
    Shanglin Yang, Lin Yang, Yong Li, Defu Xu, Suyi Zhang, Lihui Peng · 2022 · IEEE Open Journal of Instrumentation and Measurement
52. Microbial Diversities During Chinese Liquor Fermentations
    Xiaowei Zheng, Bei‐Zhong Han, Ziyuan Ding, Xinyi Chen · 2023 · Springer eBooks
53. Composition and Succession of the Microbiota in Light-Aroma Baijiu Production
    Xiaona Pang, Bei‐Zhong Han · 2023 · Springer eBooks
54. Chemical Components of Chinese Baijiu
    Wenxi Yang, Keith R. Cadwallader · 2023 · Springer eBooks
55. Microbial Succession Law of the Daqu‐Making Environment in Jiang‐Flavor Daqu
    Endi Fan, Shangjie Yao, Xiaolong You, Cheng Wu, Junlin Yang, Yanshun Yin, Jian Zhang, Pingyan Cheng, Feng Hu, Jianfeng Hu · 2024 · Journal of Food Processing and Preservation
56. Organic-Acid-Sensitive Visual Sensor Array Based on Fenton Reagent–Phenol/Aniline for the Rapid Species and Adulteration Assessment of Baijiu
    Lei Zhang, Yaqi Liu, Zhenli Cai, Meixia Wu, Yao Fan · 2024 · Foods
57. Ethanol evaporation drives ester assembly and particle deposition in droplets of Chinese distilled liquors
    Zhi Zhang, Haiyan Fu, Yang Zhong, Lu Cai, Keyi Zuo, Shiyuan Deng, Tieyuan Cheng, Bo Gao, Ning Wang, Jun Liu et al. · 2025 · Droplet
58. Composition and distribution characteristics of acetic acid-related bacteria during the fermentation process of strong-flavor baijiu
    Mandlaa Mandlaa, Mengyu Liu, Guojun Ren, Hui Qu, Hui Wang, Fei Ma, Min Zhang, Jing Guo, Zhongjun Chen, Ziyu Sun · 2025 · Frontiers in Microbiology
59. An overview of alcoholic beverages discrimination and a study on identification of bland Chinese liquors by 13C-NMR and 1H-NMR spectra
    Qing Ping Xiong, Yizhou Li, Kailai Xu, Pengchi Deng, Xiandeng Hou · 2021 · Applied Spectroscopy Reviews
60. Exploring the mechanism of regulating the microbial community and metabolizing trait in Chinese Baijiu fermentation via Huizao
    Qiuxiang Tang, Jun Huang, Suyi Zhang, Hui Qin, Yi Wei Dong, Chao Wang, Delin Li, Rongqing Zhou · 2023 · LWT
61. Spirits quality classification based on machine vision technology and expert knowledge
    Meng-Chi Chen, Hao Liu, Suyi Zhang, Zhiyong Liu, Junpeng Mi, Wenjun Huang, Delin Li · 2023 · Measurement Science and Technology
62. Smartphone-Based Imaging System and Method for Particle Size and Shape Measuring in Baijiu Brewing Process
    Shanlin Yang, Lin Yang, Defu Xu, Suyi Zhang, Lihui Peng · 2021 · IEEE International Conference on Imaging Systems and Techniques (IST)
63. A study on the volatile compounds in Japanese alcoholic beverage (Awamori) produced from Thai rice varieties
    Vilai Rungsardthong, Sopida Kokerd, Phirada Chokchaithanawiwat, Yasutomo Tamaki · 2023 · Journal of Current Science and Technology
64. Deciphering the microbial succession and color formation mechanism of “green-covering and red-heart” Guanyin Tuqu
    Liping Zhu, Liang Chen, Bin Lin, Yin Xu, Weiwei Dong, Yijun Lv, Jie Tang, Gang Zhang, Lei Zhang, Shengzhi Yang et al. · 2024 · Frontiers in Microbiology
65. Between Novelty and Familiarity: A Content Analysis of Cross‐Cultural Sensory Experiences of Baijiu in China
    Yong Tang, Li Danni, Hongyao Qin · 2025 · Journal of Sensory Studies
66. Spatial distribution of Chinese baijiu driven by groundwater recharge processes: Insights from hydrochemical analysis
    Wang Wang, Jiaqi Chen, Jian Sheng Chen, Yitong Zhang · 2025 · Groundwater for Sustainable Development
67. Unveiling the terroir of Chinese baijiu: How altitude shapes the brewing microbiome and flavor chemistry in the Chishui River basin
    Siying Yuan, Xiaogang Liu, Rongkun Tu, Dongliang Ren, Lei Yuan, Xiao Han, Shuangping Liu, Jian Mao · 2025 · Food Bioscience
68. Exploring the differential characteristics of Nongxiangxing Baijiu pit mud from multiple perspectives: A case study of fermentation pits in workshops with varied alcohol yields
    Liuzhu Long, Xianping Qiu, Qiao Huang, Yang Li, Jianshen Yu, Shuangquan Xiang, Yuan Rao, Yu Shu Li, Xianlin Ni, Lei Tian et al. · 2025 · LWT
69. Different brewing materials change the vertical distribution pattern of eukaryotic communities in Luzhou-flavor liquor pit muds
    Mingyu Zhang, Jinjin Li, Yuanyuan Zhang, Kaixin Wang, Wenxuan Hou, Chenxu Wang · 2025 · Scientific Reports
70. Molecular-Level Identification of Liquor Vintage via an Intelligent Electronic Tongue Integrated with a One-Dimensional Convolutional Neural Network
    Yali Bi, Yalong Zhu, Jiaming Liu, Dan-Ping Yu, Qiqing Fan, Xuefeng Hu, Wei Zhang · 2025 · Sensors
71. Solid-state fermentation for food applications
    Emílio Rosales, Marta Pazos, ANGELES SANROMÁN · 2025 · Elsevier eBooks
72. Revealing the Functional Microbiota of Caproic Acid-Producing and Lactic Acid-Utilizing Bacteria in the Pit Muds for Chinese Nong-Xiang Baijiu Fermentation
    Qingwei Feng, Xiaohan Li, Lijuan Gong, Yanxia Wei, Zhongxue Bai, Jian Zhou, Yi Ma, Guiqiang He · 2026 · Foods
73. Dendritic crystal pattern from a drying droplet: A distinctive feature of feng-flavor Baijiu
    Haoran Fu, Yang Zhong, Lu Cai, Tieyuan Cheng, Yulin Xia, XiaoHong Jian, Jun Liu, Zaixin Li, Huibo Luo, Ziqing Wu et al. · 2026 · Current Research in Food Science
74. Succession of pit mud archaeal communities and metabolic networks: the hidden key to the unique flavor of strong-flavor Baijiu
    Qilin Huang, Y Liu, Lei Tian, Xianping Qiu, Yanzhong Li, Yu Li, Y Liu, Shiyu Yang, Tongwei Guan · 2026 · Applied and Environmental Microbiology
75. Ecology-microbiome engineering in Sauce-flavor Baijiu via Single-Cell Raman Spectroscopy
    Xi Sun, Xinyun Yi, Jia Zhang · 2026 · BioDesign Research
76. Lactic acid in ancient brews: Unraveling lactic acid bacteria-mediated flavor-health trade-offs in Chinese baijiu fermentation
    X Wang, Zehua Niu, Jie Deng, Enxiang Zong, Hao Zheng, Y F LIU, Zhiguo Huang, Youqiang Xu · 2026 · Food Bioscience
77. Integrated microbiome and metabolome analyses reveal spatial heterogeneity of medium-temperature Daqu and its potential impact on simulated strong-flavor baijiu fermentation
    Wei Zhang, Yu-Hua Wei, Haiyan Zhu, Liang Song, Dayong Han, Liang‐Chen Guo, Chao-Jiu He, Zheng-Xiang Guo, Pei‐Jie Han · 2026 · Food Chemistry X
78. A Performance Assessment Framework for Baijiu Sustainable Supply Chain in China
    Xianglan Jiang, Yinping Mu, Jiarong Luo · 2019 · Advances in intelligent systems and computing
79. Innovative Marketing of Chinese Baijiu for Online and Offline Markets
    Poshan Yu, Melanie Bobik, Sixian Qiu · 2022 · Advances in marketing, customer relationship management, and e-services book series
80. The mechanism of Laceyella sacchari FBKL4.010 produced tetramethylpyrazine in the liquid fermentation by comparative transcriptomic techniques
    Xiaodan Wang, Wu Huang, Jin Huang, Xiaoye Luo, Mingbo Nie, Tao Jiang, Shidong Ban, Pei Li · 2024 · Frontiers in Microbiology
81. Sequential consumption of sauce- and elegant-flavor baijiu enhances post-drinking comfort: a randomized crossover study in Guangdong, China
    Yu Fu, Jianan Liu, Guoliang He, Shaohui Fan, Deliang Wang, Cheng Wang · 2025 · Applied Food Research
82. Characterizing the correlation between species/strain-specific starter with community assembly and metabolic regulation in Xiaoqu Pei
    Qiuxiang Tang, Jun Huang, Suyi Zhang, Hui Qin, Yi Wei Dong, Chao Wang, Delin Li, Rongqing Zhou · 2022 · Current Research in Microbial Sciences
83. The possibility of producing Imo-shochu when applying solid-state saccharification of sweet potato
    Genqiao Liu, Yumiko Yoshizaki, Kayu Okutsu, Taiki Futagami, Hisanori Tamaki, Kazunori T. Takamine · 2022 · JOURNAL OF THE BREWING SOCIETY OF JAPAN
84. Analysis of microbial community structure of pit mud for Chinese strong-flavor liquor fermentation using next generation DNA sequencing of full-length 16S rRNA
    Zuolin Liu, Ying Han, Junwei Li, Runjie Cao, Hongkui He, LI An-jun, Zhizhou Zhang · 2018 · bioRxiv (Cold Spring Harbor Laboratory)
85. Quantification of microbial species in solid state fermentation samples using signature genomic sequences
    Zhaohui Xu, Pooja Yadav, Zhizhou Zhang, Sankardas Roy, Huimin Zhang · 2017 · IEEE International Conference on Bioinformatics and Biomedicine (BIBM)
86. DEREK SANDHAUS: Drunk in China: Baijiu and the World's Oldest Drinking Culture. Potomac Books, an Imprint of the University of Nebraska Press, Lincoln, NE, 2019, 295 pp. ISBN: 9781640120976 (hardcover), $29.95.
    Andrew Watson · 2020 · Journal of Wine Economics
87. Analysis of Microbial Diversity and Variation Law During Xiaoqu Baijiu Fermentation using High-throughput Sequencing Technology
    Qing K. Wang, Xiaoqing Xiang, Pengfei Wu, Guoqiang Han · 2021 · Research Square
88. Peer Review #3 of "Analyzing bacterial community in pit mud of Yibin Baijiu in China using high throughput sequencing (v0.1)"
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89. Peer Review #2 of "Analyzing bacterial community in pit mud of Yibin Baijiu in China using high throughput sequencing (v0.1)"
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90. Peer Review #1 of "Analyzing bacterial community in pit mud of Yibin Baijiu in China using high throughput sequencing (v0.1)"
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91. Spirits
    Dennis C. Watson, Annie E. Hill · 2017 · Ullmann's Encyclopedia of Industrial Chemistry
92. Improvement of the Flavor of Major Ethyl Esters Compounds During Chinese Special-Flavor Baijiu Brewing by Wickerhamomyces Anomalus
    Guiming Fu, Jingjing Liu, Yan Chen, Yanru Chen, Yin Wan, Mengfei Deng, Wenqin Cai, Mengxiang Li · 2022 · SSRN Electronic Journal
93. Historyczne i kulturowe uwarunkowania picia alkoholu w Chinach
    Eliza Bogdańska · 2022 · Gdańskie Studia Azji Wschodniej
94. Positive influences of the compost made from distillers’ grains waste on maize agronomic performances and greenhouse gas emissions
    Zongming Sui, Changhua Zhang, Jianguo Huang, Jing Liu, Ling Yuan · 2022 · Archives of Agronomy and Soil Science
95. Diversity and Succession of the Microbiota in Sauce-Aroma Baijiu
    Hai Du, Chong Tan, Yan Xu · 2023 · Springer eBooks
96. Steamed Bread
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97. Unveiling the Influence of Diverse Guayi Levels in Daqu on Microbial Community Structure and Metabolic Profiles
    Boyang Xu, Shanshan Xu, Hao Zhou, Mingzhu Zhang, Wuyang Liu, Jing Cai, Chao Ping Jiang, Dongdong Mu, Xuefeng Wu, Xingjiang Li · 2023 · SSRN Electronic Journal
98. Insights into the role of glycerol as a marker for differentiation of different flavor types of Baijiu
    Guangnan Wang, Huan Cheng, Haibo Pan, Fuping Zheng, Xingqian Ye, Zexia Li, Yuhang Zhang, Baoguo Sun · 2023 · Research Square
99. 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 · SSRN Electronic Journal
100. Differential Analysis of Stable Isotopes and Volatile Flavor Substances in Jiangxiangxing Baijiu from Different Processes
     Xiaodong Peng, Wenyan Wu, Yiqian Ma, Feilong Shao, Yingzi Zhang, Huan Wang, Yongyu Feng · 2024 · SSRN Electronic Journal