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

Cited by (439)

Items 401–439 of 439

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3. Chinese M&A in Latin America
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4. Corporations
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5. Elegant-Flavor Baijiu Improves Post-Drinking Comfort: A Randomized Cross-Over Study
   Yu Fu, Jianan Liu, Guoliang He, Shaohui Fan, Deliang Wang, Cheng Wang · 2025 · SSRN Electronic Journal
6. Traditional sorghum and millet food and beverage products and their technologies
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7. Chemical Profiling and Bottle‐Aging Analysis of Sorghum Liquor Unveiled by Nuclear Magnetic Resonance Spectroscopy
   Chung‐ke Chang, Yi‐Shan Wu, Pei-Hao Wu, Shao‐Sian Li, Tsyr‐Yan Yu, Chun‐Wei Chen · 2026 · Journal of the Chinese Chemical Society
8. Alterations in the gut microbiota of alcoholic cirrhosis patients infected with Clonorchis sinensis in the Pearl River Delta region of China
   Aijun Huang, Minxuan Su, Shebin Zhang, Chanjing Zhao, Yanfen Luo, Yifei Long, Dongling Lin, Li Song, Cong Shen, Qiwei Li et al. · 2025 · PLoS ONE
9. Chemometric Discrimination of Typical Regional Chinese Baijiu Using Multielement Indicators and Multivariate Statistical Analysis
   Min Li, Jinrong Liu, Qian Zhang, Tao Liang, Daobing Wang, Hehe Li, Guilin Han · 2025 · ACS Food Science & Technology
10. Pollution characteristics and compliance efficiency of wastewater in China’s Baijiu industry using XGBoost and SHAP
    Guohao Zhang, Shaoxing Zhang, Lilingjun Liu, Bendong Wang · 2025 · International Conference on Green Energy, Environment, and Sustainable Development (GEESD)
11. Liquid CO2 fire suppression in liquor warehouses: A full-scale experimental study
    Gang Bai, Wei Wan, Xueming Li, Shuoshuo Wang, Bing Chen, Zaihua Yang · 2025 · Case Studies in Thermal Engineering
12. Additional file 1 of Detection of viable and total fungal community in zaopei of Chinese strong-flavor baijiu using PMA combined with qPCR and HTS based on ITS2 region
    Liu, Huanming, Guangxun Tan, Chen, Qitong, Dong, Weiwei, Chen, Ping, Kaiyun Cai, Hu, Yuanliang, Zhang, Weiyan, Peng, Nan, Yunxiang Liang et al. · 2021 · Figshare
13. Additional file 1 of Insight into broad substrate specificity and synergistic contribution of a fungal α-glucosidase in Chinese Nong-flavor daqu
    Yi, Zhuolin, Lanchai Chen, Jin, Yanling, Shen, Yi, Liu, Nian, Fang, Yang, Xiao, Yao, Wang, Xi, Peng, Kui, He, Kaize et al. · 2023 · Figshare
14. Impact of steamed rice moisture content on solid-state saccharification, fermentation, and flavor profile of rice-flavor baijiu
    Suzuka Noda, Moka Naribayashi, Yumiko Yoshizaki, Zhao Zhe, Xuan Yin, Xinglin Han, Atsushi Nishitani, Taiki Futagami, Hisanori Tamaki, Kazunori Takamine · 2025 · Food Science and Technology Research
15. Introduction to sorghum beer
    Steve Carly Desobgo Zangué · 2025 · Elsevier eBooks
16. Characterization of Retronasal Aroma Differences in High- and Low-Alcohol Jiangxiangxing Baijiu Using Temporal Sensory Evaluation, Retronasal Olfactory Thresholds, and Dose-over-Threshold Analysis
    Jun Zhang, Yehui Han, Xiaolong You, Xiaochun Zhu, Youlan Sun, Feng Hu, Xiaowei Yu, Shuang Chen, Yan Xu · 2026 · Foods
17. Unraveling the cytological and neurological mechanisms of enhanced sweetness perception induced by aroma compounds in Baijiu using the taste cell model and electroencephalography technology
    Erbao Chen, Yixin Dai, Zhiying Ma, Fuping Zheng, Chunyan Xie, Jinyuan Sun, Baoguo Sun · 2026 · Food Bioscience
18. Geographical and seasonal variations of soil microbiomes and metabolomes in the core production area of Jiang-flavor Baijiu: a multi-omics characterization
    Qiong Li, Zhe Li, Guang Zeng, Maomao Zhang, Fujun Wang, Pengyun Chen, Songxian Yan · 2026 · Frontiers in Microbiology
19. Molecular evolution of starch structure and sugar supply dynamics during the initial fermentation stages of Jiangxiangxing Baijiu
    Bohan Zhang, Yubo Yang, Derang Ni, Yang Xu, Chenchen Zhuang, Xiangli Kong, Fan Yang · 2026 · Food Chemistry X
20. Deciphering Qu-aroma in Nongxiangxing baijiu via a customized aroma base solution
    YANG Sheng-bing, Zhen-Ming Lu, Jia-Nan Hu, Tingyao Tu, Man-Si Niu, Xiao-Juan Zhang, Li‐Juan Chai, Hong-Yu Xu, Song-Tao Wang, Su-Yi Zhang et al. · 2026 · Food Research International
21. Metagenomic and Metabolomic Insights into Microbial Community Dynamics and Flavor Metabolite Formation in Novel Versus Traditional Strong-Flavor Daqu
    Guanhua Jiao, Haoyu Tian, Junqing Wang, Nan Li, Kaiquan Liu, Piwu Li, 吕风勇, Qi Wang, Ruiming Wang, Peng Du · 2026 · Fermentation
22. The phyllosphere as a potential microbial habitat sharing taxa with the Jiang-flavor Baijiu fermentation system: A preliminary study
    Fangzhou Li, S K Wang, Chen Bi, Min He, Jianguo Zhou, Guilan Duan, Yongguan Zhu, W.T. Liu, Huabin Tu · 2026 · Food Research International
23. Automation in the Production of Alcoholic Beverages: Prospects and Difficulties for Baijiu Businesses in the Age of Intelligent Winemaking
    Fan Liao, Yeong Jin King, Hiu Hong Teo · 2026 · Proceedings in Technology Transfer
24. Microbial succession and functional partitioning during eight rounds of stacking fermentation in sauce-flavor Baijiu
    Shuyi Wan, Jiyuan Ma, Zongjie Zhang, Youwei Chen, Yu Zhang, Liping Zhu, 温尚煜, Qiang Yang, Weiwei Dong, Shenxi Chen et al. · 2026 · Journal of Agriculture and Food Research
25. Decoding the honey-like aroma formation in Chinese rice-flavor baijiu via key aroma compounds and their perceptual interaction
    Peiqi Li, Kaijun Xie, Yufeng Feng, Qiang Li, Long Zhang, Ruijie Wan, Zhenzhen Ning, Yuchan Wei, Hehe Li, Shuang Chen et al. · 2026 · Food Research International
26. Evolution of fine structure and pasting properties in wheat starch during medium-high-temperature Daqu fermentation
    Zhenbing Ma, Yuanyuan Tian, Dong Zhao, Lihua Zhao, Jia Zheng, Jian Su, Yanping Lu, Yi Ma · 2026 · Food Research International
27. From yeast to hyphae: Multi-omics analysis of environmental factors reshaping morphology and flavor metabolism in Saccharomycopsis fibuligera
    Yan Zhang, Kaihui Liu, Xiaowei Ding, Yafang Feng, Chengyong Jing, Yongli Zhang, Zhe Dang · 2026 · LWT
28. L-Lactic Acid-Enriched Wheat Bran Qu Containing Bacillus cereus Regulates L-Lactic Acid and Ester Formation in Light-Flavor Baijiu Fermentation
    Zhiguo Huang, Lvchang Liu, Jin Hua, Yi Wang, Yabin Zhou · 2026 · Foods
29. Analysis of the Dynamic Changes and Correlations of Microbial Communities and Flavor Compounds in the Fermenting Mash of Composite-Aroma Baijiu
    Di Wu, Qing Zhao, Jie Zhang, Hongwen Yang, Biao Hao, Tianquan Pan, Jie Qiao, Yiyuan Cai, Huawei Zeng, Wei Cheng · 2026 · Journal of the American Society of Brewing Chemists
30. Transcriptome and flavor metabolism analysis revealed the key metabolic pathways for aroma enhancement of Aspergillus Fuqu under agarwood addition
    Zhenmei Guo, 李朝飞, Ming Zhu, Mian Wang, Bei Liao, X Y Li, Hexia Ding, Wenyi Ye, Yijie Dai, Jianli Zhou et al. · 2026 · Microbiological Research
31. Diversity, Community, and Function of Lactic Acid Bacteria in the Brewing of Strong-Flavor Baijiu: A Review
    Liwei Wang, Yan‐fei Xiong, Ping Song, Bo Deng, Wenjun Nie, Bin Lian · 2026 · Foods
32. Wheat properties shape microbial succession and flavor profile in high-temperature Daqu fermentation: a multi-omics perspective
    Hongmei Wang, Yuling Shen, Sican Luo, Yongxin Hu, Fuli Wen, Qian Wang, Xi Shen, Hao Shi, Yuehua Chen, Xiaozhong Zhong et al. · 2026 · Food Research International
33. Spatiotemporal dynamics of volatile flavor compounds and associated functional microbial communities during strong-flavor Daqu fermentation
    Wenyi Jiang, Zhihua Li, Yi Dong, Zonghua Ao, Junjie Jia, Zhilin Chen, Chuan Song, Lei Yang, Ruidi Liu, Jie Peng et al. · 2026 · Food Microbiology
34. Is Chinese Baijiu the World’s Biggest Distilled Spirit? An Overview of the Size and Structure of China’s Sprawling Baijiu Industry
    Bryan Lohmar, Benoît Lecat · 2026 · Wine Economics and Policy
35. Insights into Aroma Evolution in Strong-Flavor Baijiu during Aging Based on E-Nose, E-Tongue, and HS-SPME-GC-MS
    Yu Lan, Man Zhang, Zhe Ji, Qin Zhang, Xiaoqing Yin, Caihong Shen, Jie Yang, Qiang Yuan, Weiyu Wu · 2026 · Journal of the American Society of Brewing Chemists
36. Lactic acid bacteria in Baijiu fermentation: Diversity, ecological filtering, metabolic functions, and targeted modulation
    Yuanliang Hu, Weiwei Dong, Qiang Yang, Shenxi Chen, Shengzhi Yang, Youwei Chen, Yu Zhang, Shumiao Zhao · 2026 · International Journal of Food Microbiology
37. High-throughput targeted quantification and interpretable machine learning for differentiating Baijiu aroma types
    Sen Luo, Jiao Niu, Li Zhu, Kezan Xu, Jian Wang, Yaru Wang, Juxiu Li, Hongbo Gao, Lili Jiang, Xinguang Guo · 2026 · Journal of Chromatography A
38. Comparative analysis of microbial community succession and flavor formation in strong-flavor Baijiu fermented grains under traditional brewing processes
    Zhenghao Shui, Xiaodie Yuan, Xianping Qiu, Ziqiang Huang, Chulin Lv, Lei Tian, Yingjie Pu, Chaowei Li, Yunfeng Guo, Ying Liu et al. · 2026 · Food Bioscience
39. Integrated multi–omics reveals storage–period–associated microecological transitions of Jiang–flavor Daqu
    Zhiyu Zhu, Wei Huang, Yanbo Cheng, Sui Yan, Yong Liu, Tangjie Long, Yuan Tian, Shuqi Kong, Hongyu Zou, Yuzhang Wu et al. · 2026 · SSRN Electronic Journal