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110 积分 2025-03-04 加入
Maotai Town's peculiarity creates unmatched sauce-flavor liquor - A review
9天前
已完结
A fundamental landscape of fungal biogeographical patterns across the main Chinese wine-producing regions and the dominating shaping factors
10天前
已完结
Sensory Lexicon Construction and Quantitative Descriptive Analysis of Jiang‐Flavor Baijiu
10天前
已完结
Deciphering the mechanism underlying the n-propanol accumulation in Baijiu fermentation: A novel perspective from the interplay between acetic acid and microbial metabolism
18天前
已完结
Deciphering the mechanism underlying the n-propanol accumulation in Baijiu fermentation: A novel perspective from the interplay between acetic acid and microbial metabolism
1个月前
已关闭
Deciphering the effects of different types of high-temperature Daqu on the fermentation process and flavor profiles of sauce-flavor Baijiu
1个月前
已完结
Effect of co-fermentation of non-Saccharomyces yeasts with Saccharomyces cerevisiae on the quality and flavor of blueberry wine
1个月前
已完结
Digital transformation of Jiangxiangxing Baijiu production: integrating flavor compound analysis, machine learning recognition, and genetic algorithm blending of multi-rounds
1个月前
已完结
Environmental factor driven microbial interactions regulate flavor metabolisms in polymicrobial fermented alcoholic beverages: A dynamic coupling framework
1个月前
已完结
Study on the correlation between microbial communities with physicochemical properties and flavor substances in the Xiasha round of cave-brewed sauce-flavor Baijiu
1个月前
已完结
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