ArticleFood science and biotechnology2024
Comparison of physicochemical parameters, microbial community composition and flavor substances during mechanical and traditional brewing process of Jiang-flavor baijiu.
Article in Food science and biotechnology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Identification of Key Microorganisms and Metabolic Pathways Associated with the Formation of Off-Flavour Compounds in the Pit Mud of Strong-Flavour Baijiu.Foods (Basel, Switzerland) · 2026Article
- Changes of Physicochemical Indicators and Volatile Compounds in Grains and Liquors During the Sauce-AromaFoods (Basel, Switzerland) · 2026Article
- Quality Control Strategies for Pit Mud Based on the Synergistic Effects of Flavor, Microorganisms and Physicochemical Factors.Foods (Basel, Switzerland) · 2025Review
- Identification of key differential compounds in different quality grades of base liquor during the production of Jiang-flavored baijiu.Food chemistry: X · 2025Article
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10 authors.
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Abstract
Mechanized, automated and intelligent brewing is an important trend of innovation and transition in Jiang-flavor baijiu industry. In this study, physicochemical parameters, microbial community composition and flavor substances during 3rd round heap fermentation between mechanical and traditional workshop were investigated and compared based on traditional culturable methods, high-throughput sequencing technology and gas chromatography analysis. The dominant bacterial and fungal genera were consistent between the two workshops, but mechanized brewing had a significant impact on the composition of fungal communities. Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-023-01483-y.
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