Effects of ultra-long fermentation time on the microbial community and flavor components of light-flavor Xiaoqu Baijiu based on fermentation tanks

por Tang, Jie, Liu, Yuancai, Lin, Bin, Zhu, Hao, Jiang, Wei, Yang, Qiang, Chen, Shenxi
Publicado 2021

Comparison of Potent Odorants in Traditional and Modern Types of Chinese Xiaoqu Liquor (Baijiu) Based on Odor Activity Values and Multivariate Analyses

por Chen, Shuang, Tang, Jie, Fan, Shanshan, Zhang, Jun, Chen, Shenxi, Liu, Yuancai, Yang, Qiang, Xu, Yan
Publicado 2021

Deciphering Succession and Assembly Patterns of Microbial Communities in a Two-Stage Solid-State Fermentation System

por Shen, Dengjin, Shen, Hongye, Yang, Qiang, Chen, Shenxi, Dun, Yaohao, Liang, Yunxiang, Zheng, Jinshui, Zhao, Shumiao
Publicado 2021

Tetramethylpyrazine in Chinese baijiu: Presence, analysis, formation, and regulation

por Shi, Xiaoshan, Zhao, Shumiao, Chen, Shenxi, Han, Xinglin, Yang, Qiang, Zhang, Long, Xia, Xian, Tu, Junming, Hu, Yuanliang
Publicado 2022

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

por Zhu, Liping, Li, Lanqi, Yang, Qiang, Chen, Liang, Zhang, Lei, Zhang, Gang, Lin, Bin, Tang, Jie, Zhang, Zongjie, Chen, Shenxi
Publicado 2022

Screening of β -damascenone-producing strains in light-flavor Baijiu and its production optimization via response surface methodology

por Tang, Jie, Lin, Bin, Jiang, Wei, Li, Qun, Zhu, Liping, Zhang, Gang, Chen, Qianjin, Yang, Qiang, Yang, Shengzhi, Chen, Shenxi
Publicado 2022