Effects of Rhizopus addition on physicochemical indexes of fermented grains and flavor components of base liquor in Xiaoqu light-flavor Baijiu

QR Code

Effects of Rhizopus addition on physicochemical indexes of fermented grains and flavor components of base liquor in Xiaoqu light-flavor Baijiu

In order to explore the effects of Rhizopus addition on the quality of Xiaoqu light-flavor (Qingxiangxing) Baijiu, the effects of different Rhizopus addition on the enzymatic activity and physicochemical factors of fermented grains, and the flavor components in the base liquor were analyzed by conve...

Full description

Saved in:

Bibliographic Details
Main Author:	WANG Ruixin, GAO Yudi, LIU Xiaomei, LI Jiajie, WANG Han, WANG Yupeng, WEI Chunhui, ZHANG Boqin, WU Xiaole, CHEN Yefu, XIAO Dongguang
Format:	Article
Language:	English
Published:	Editorial Department of China Brewing 2025-05-01
Series:	Zhongguo niangzao
Subjects:	xiaoqu light-flavor baijiu\| rhizopus\|fermented grains\|base liquor\|physicochemical index\|flavor compound\|ethyl acetate
Online Access:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-5-161.pdf
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Study on the preparation of compound mold enhanced Xiaoqu and its effect on the yield and flavor of Qingxiangxing baijiu
by: Tongwei Guan, et al.
Published: (2025-07-01)

Analysis on the difference of volatile flavor components in strong-flavor Baijiu base liquor with different grades
by: YUE Xiaolin, XIANG Shuangquan, QIAN Yu, LIAN Shengqiang, YANG Guorui, LAN Xiaoqin, TAN Wenyuan
Published: (2025-06-01)

Sensory characteristics and the difference law of volatile components in rounds base liquor of sauce-flavor Baijiu
by: ZHU Xiaochun, WU Lan, SHANG Yuhao, SUN Youlan, YOU Xiaolong, HU Jianfeng, HU Feng
Published: (2025-06-01)

Analysis on the microbial community structure and differences in Daqu and fermented grains of strong-flavor and light-flavor Baijiu based on high-throughput sequencing
by: DU Hui, YANG Fang, YANG Junshan, HE Wanqing, GUO Guimei, WANG Lihong, LIU Meiyu
Published: (2025-05-01)

Research progress on microorganisms, physicochemical factors, and flavor substances in stacking fermented grains in sauce-flavor Baijiu production
by: AN Kaiyuan, DU Yanhong, NIE Jianguang, LI Tingting, TAN Hao, LI Simai, SHI Linming, CHEN Sijia, HU Boyuan, HU Chunhong
Published: (2025-06-01)

Research progress on the intelligent brewing of sauce-flavor Baijiu
by: LIU Liping, DU Yake, WU Cheng, HU Jianfeng, HU Feng, WANG Diqiang
Published: (2025-06-01)

Volatile flavor components in strong-flavor Baijiu detected by different pretreatment methods combined with GC-MS
by: FENG Ziyun, YANG Kangzhuo, HE Zhanglan, WANG Jianli, ZHENG Jia
Published: (2025-06-01)

Process optimization and flavor composition analysis of tea-flavor distilled liquor
by: WANG Jiangbo, XIA Xiao, MAO Chunkui, CHEN Jiahao, HE Chao, CAI Fengjiao, ZHANG Ruijing, XU Jian
Published: (2025-05-01)

Determination of four organic acids in sauce-flavor Baijiu by HPLC
by: YI Zhongwei, CAI Wenchao, YU Peirong, CHEN Wei, SHAN Chunhui, WANG Yurong, QU Dingwu
Published: (2025-06-01)

Flavor Wheel Development and Sensory Characteristics of Jiangxiangxing Baijiu
by: LÜ Silei, YAN Yahan, SHEN Yunran, CHENG Wei, LI Hehe, SHEN Yi, WU Jihong, ZHENG Fuping, SUN Baoguo
Published: (2025-07-01)

Difference analysis of flavor characteristics of Jiangxiangxing Baijiu in Guizhou regions with different altitude
by: ZOU Feiyun, CHEN Mengqiang, LIU Fan, LI Tao, QIU Shuyi, ZHOU Hongxiang
Published: (2025-06-01)

Effect of pit space differences of sauce-flavor Baijiu production on the quality of the fourth-round base liquor
by: LIAO Fengmei, CHEN Renyuan, YANG Xueli, ZHAO Cheng, LI Xiaobo, YU Fangqiang, WANG Ye, ZHANG Hanren, WU Xinying
Published: (2025-05-01)

Simultaneous determination of 13 non-phthalate plasticizers in strong-flavor Baijiu by gas chromatography-mass spectrometry
by: RAN Yifan, HE Cheng, WANG Ming, AO Zonghua, LIAO Yuan, YANG Qin, DONG Liang, LI Chenyang, LIU Yalan
Published: (2025-05-01)

Composition and distribution characteristics of acetic acid-related bacteria during the fermentation process of strong-flavor baijiu
by: Mandlaa Mandlaa, et al.
Published: (2025-07-01)

Flavor chemistry and technology /
by: Heath, Henry B.
Published: (1986)

Optimization of preparation process of mixed-strain Fuqu and its application in light-flavor Baijiu production
by: HUANG Zhiguo, LIU Chuanyu, LI Yanzhong, WEI Chunhui, REN Zhiqiang, DENG Jie
Published: (2025-05-01)

Flavor of foods and beverages : chemistry and technology /
Published: (1978)

Difference of higher fatty acids and their ethyl esters in the distillation and aging of strong-flavor Baijiu
by: WANG Wenlong, XU Defu, AO Zonghua, ZHOU Jun, MING Hongmei, ZHOU Yanni, ZHENG Yilong
Published: (2025-05-01)

Characteristics and influencing factors of solid-state fermentation of Rhizopus delemar
by: CHEN Zhen, FAN Yue, LUO Huibo, HUANG Dan, LI Zijian
Published: (2025-05-01)

Analysis of physiochemical indicators and volatile flavor compounds in the process of sauce-flavor high-temperature Daqu in different regions
by: KANG Xinyue, GUO Ying, QIN Liqin, SHAN Qimuge, HAO Shuyue, TANG Ping, LU Jun
Published: (2025-06-01)

Analysis of differential components in sauce-flavor Baijiu with different aging years based on non-targeted metabolomics
by: JIAO Yu, SU Wei, MU Yingchun, ZHAO Chi, WANG Aimin, ZHENG Jie
Published: (2025-05-01)

Experimental research of combined ozone/hydrogen peroxide oxidative degradation of chemical oxygen demand in sauce-flavored liquor wastewater
by: Benfu Luo, et al.
Published: (2025-12-01)

Distilled beverage flavour : recent developments /
Published: (1989)

Anti-oxidative stress mechanism of cyclic dipeptide in distiller's grains of strong-flavor Baijiu
by: GUO Yan, LIAO Qinjian, ZHENG Jia, WANG Fang, YANG Hao, ZHOU Hanling, SU Jian
Published: (2025-05-01)

Sequential consumption of sauce- and elegant-flavor baijiu enhances post-drinking comfort: a randomized crossover study in Guangdong, China
by: Yu Fu, et al.
Published: (2025-12-01)

Digital marketing transformation strategy of Guizhou medium-, small- and micro-sized sauce-flavor Baijiu enterprises
by: WANG Zhentao, HUANG Tingxue, ZHANG Quan
Published: (2025-05-01)

Metagenomics-based analysis of microbial community structure and functional differences in fermented grains of Jiang-flavored baijiu from different production regions and policy recommendations for industrial development
by: Jiaqi Shen, et al.
Published: (2025-07-01)

Flavor: it's chemical, behavior and commercial aspects : proceedings of the Arthur D. Little, Inc., Flavor Symposium, 1977 /
Published: (1978)

Flavor microbiology
by: Margalith, Pinhas Z.
Published: (1981)

Perfumery and flavoring synthetics /
by: Bedoukian, Paul Z.
Published: (1967)

Food flavoring processes /
by: Pintauro, Nicholas
Published: (1976)

Optimization of turbidity removal process of ultra-low alcohol strong-flavor Baijiu by active carbon with response surface method
by: WEN Xingke, ZHANG Suyi, NI Bin, SHAO Yan, AO Zonghua, JIA Junjie, WANG Yu, CHEN Zhilin, JIANG Wenyi
Published: (2025-05-01)

Flavor research--recent advances
Published: (1981)

Analysis of volatile flavor components and safety evaluation of Gastrodia elata Lujiu
by: LI Xue, LI Youjuan, WANG Yu, YANG Juan, LI Donghai, WEN Ping, TIAN Tao, HE Juan, LI Lilang
Published: (2025-06-01)

Correlation Analysis Between Volatile Flavor Compounds and Microbial Communities During the Fermentation from Different Ages Mud Pits of Wuliangye Baijiu
by: Yanping Lu, et al.
Published: (2025-07-01)

Effect of Temperature on Microbial Communities and Flavor Compounds during the Fermentation of Light-Flavor Baijiu
by: XIAO Peng, GAO Lu, LI Youming, LI Hehe, WANG Bowen, LIU Mengyao, SUN Baoguo, LI Huifeng
Published: (2025-07-01)

High-Coverage Profiling of Hydroxyl and Amino Compounds in Sauce-Flavor Baijiu Using Bromine Isotope Labeling and Ultra-High Performance Liquid Chromatography–High-Resolution Mass Spectrometry
by: Zixuan Wang, et al.
Published: (2025-07-01)

Flavor precursors : thermal and enzymatic conversions /
Published: (1992)

The Analysis and control of less-desirable flavors in foods and beverages
Published: (1980)

Succession Patterns of Microbial Community and Changes in Flavor Compounds during the Production of High-Temperature Sauce-Flavor Daqu
by: DING Ze, CHEN Xi, LI Jinyang, NIU Jialiang, DU Binghao, LI Weiwei, LONG Yao, LANG Ying, SUN Baoguo, LI Xiuting
Published: (2025-06-01)