Mar 01 2020Rice-flavor baijiu is a traditional Chinese liquor that is manufactured using a solid-state saccharification process In the present study we investigated the role of the process in making of rice-flavor baijiu using chemical and biological quantitative analysis approaches More than 70% of starch in rice decomposed to glucose after saccharification Guangyuan Jin Yang Zhu and Yan Xu Mystery behind Chinese liquor fermentation Trends in Food Science Technology 10 1016/j tifs 2017 02 016 63 (18-28) (2017) Crossref Xilin Zhao Ya Tang and Chaosheng Zhang The geographical patterns of Chinese liquors during 1995–2004 Journal of Maps 13 1 (107) (2017)

Frontiers

Sep 28 2018Chinese starter Jiuqu traditionally produced by spontaneous fermentation and always squeezed into bricks serves as a vital saccharifying agent for simultaneous saccharification and fermentation of Chinese Baijiu It is important to reveal the key saccharifying microbiota and the driving force to improve the quality of Jiuqu Here we studied the compositions of the microbiota by high

The initial fermentation of Chinese liquor uses Daqu (starter) sorghum and steamed grains Yeasts derived from Daqu sorghum and natural habitats play a key role in liquor fermentation (Gou et al 2015) Using Chinese liquor fermentation as a model spontaneous food fermentation we studied the yeast populations and their correlation to urea

18 Jin G Y Zhu Y Xu Y (2017) Mystery behind Chinese liquor fermentation Trends Food Sci Technol 63 Grant 20182033) the Institute of Renhuai Jiang-Flavor Liquor the Chinese Liquor Industrial Technology Innovation Strategic Alliance and the Institute for Health Research of Chinese Baijiu for their financial support The

We are rapidly increasing our understanding on the spatial distribution of microbial communities However microbial functioning as well as temporal differences and mechanisms causing microbial community shifts remains comparably little explored Here using Chinese liquor fermentation as a model system containing a low microbial diversity we studied temporal changes in microbial

Mystery behind Chinese liquor fermentation - Open access Volume 63 May 2017 Pages 18-28 Guangyuan Jin | Yang Zhu | Yan Xu An integrated strategy between food chemistry biology nutrition pharmacology and statistics in the development of functional foods: A

Frontiers

Sep 28 2018Chinese starter Jiuqu traditionally produced by spontaneous fermentation and always squeezed into bricks serves as a vital saccharifying agent for simultaneous saccharification and fermentation of Chinese Baijiu It is important to reveal the key saccharifying microbiota and the driving force to improve the quality of Jiuqu Here we studied the compositions of the microbiota by high

Mar 03 2006Characterization of volatile compounds from Daqu-a traditional Chinese liquor fermentation starter International Journal of Food Science Technology 2011 46 (8) 1591-1599 DOI: 10 1111/j 1365-2621 2011 02660 x Wenlai Fan Haiyue Shen Yan Xu

Strong flavor baijiu (SFB) also called Luzhou-flavor liquor is the most popular Chinese baijiu It is manufactured via solid fermentation with daqu as the starter Microbial diversity of the SFB ecosystem and the synergistic effects of the enzymes and compounds produced by them are responsible for the special flavor and mouthfeel of SFB The present review covers research studies focused on

Baijiu literally translated to mean "white liquor" in Mandarin is a clear liquor distilled from fermented grain typically sorghum It remains almost enigmatic to the wider beverage community in part due to its immense potency as its alcohol percentage tends to span anywhere from 28% to 65% by volume

Nov 15 2017Kombucha an ancient Chinese home-brewed drink made from tea sugar bacteria and yeast has become a health craze in the US While some hail it as a miracle tea with numerous health benefits others feel one should be cautious as there is no scientific evidence to support the claims Bangalore Times seeks to unravel the mystery behind the drink

Jul 16 2019A well-designed growth medium is one of the key elements of a successful microbial fermentation In this chapter the roles and sources of individual components of submerged and solid-state fermentation media are described These components include C and N sources water minerals growth factors precursors and antifoams

May 01 2017Exploring the mystery behind Chinese liquor production will provide both scientific and practical values Flavours are often the main characters of fermented foods (Carrau et al 2015) and essential for consumers' criteria (Aprotosoaie Luca Miron 2016) Understanding chemical composition of flavours interactions of various flavour

Transcriptional Characteristics Associated with Lichenysin Biosynthesis in Bacillus licheniformis from Chinese Maotai-Flavor Liquor Making Journal of Agricultural and Food Chemistry 2015 63 (3) 888-893 DOI: 10 1021/jf5036806 Guangyuan Jin Yang Zhu Yan Xu Mystery behind Chinese liquor fermentation

Environmental Microbiota Drives Microbial Succession and

Many microorganisms in the environment participate in the fermentation process of Chinese liquor However it is unknown to what extent the environmental microbiota influences fermentation In this study high-throughput sequencing combined with multiphasic metabolite target analysis was applied to study the microbial succession and metabolism changes during Chinese liquor fermentation from

Apr 15 2018Fermentation in food processing changes the character of foods for the purposes of improved preservation the production of alcohol and vinegar or for the amelioration of nutrition or flavor characteristics The fermentation converts carbohydrates to alcohol or organic acids via microorganisms—yeasts and bacteria—generally under anaerobic conditions

Mystery behind Chinese liquor fermentation By Guangyuan Jin Yang Zhu and Yan Xu Abstract Background Chinese liquor a very popular fermented alcoholic beverage with thousands of years' history in China though its flavour formation and microbial process have only been partly explored is facing the industrial challenge of modernisation

Apr 12 2019Xiaoqu is a fermentation starter used in the production of Xiaoqu jiu which is also a traditional Chinese liquor The quality and microbial community characteristics of Xiaoqu is closely related with the yield and flavor feature of fresh Xiaoqu jiu The present study aims to explore the mystery behind microbial diversity and volatiles of Xiaoqu through polyphasic detection methods

Guangyuan Jin Yang Zhu and Yan Xu Mystery behind Chinese liquor fermentation Trends in Food Science Technology 10 1016/j tifs 2017 02 016 63 (18-28) (2017) Crossref Xilin Zhao Ya Tang and Chaosheng Zhang The geographical patterns of Chinese liquors during 1995–2004 Journal of Maps 13 1 (107) (2017)

Fortified wine is produced by mixing these two categories: a distilled liquor like brandy (itself distilled from wine) is added to the wine to prematurely halt the fermentation process producing a drink with an intermediate level of alcohol and higher sugar content than regular wines Examples include vermouth port sherry and madeira