The influence of different geographical origins and grades on the flavor of Qingxiangxing Baijiu: An integrated analysis using descriptive sensory evaluation, GC×GC–MS, E-nose, and... by Qiao Huang, Xianping Qiu, Tongwei Guan, Jianshen Yu, Yichen Mao, Yu Li, Yuan Rao, Hongguang Shang, Yanhui Zhao

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Precipitation and temperature drive microbial community changes affecting flavor quality of Nongxiangxing Daqu by Tongwei Guan, Xinyue Wei, Xianping Qiu, Ying Liu, Jianshen Yu, Rui Hou, Maoke Liu, Yichen Mao, Qingru Liu, Lei Tian, Zongjun He, Shuangquan Xiang

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Effects of storage time on flavor characteristics of bran-free fermented Baijiu by using electronic sensory, descriptive sensory analysis, GC × GC–MS, and ICP-MS by Qiao Huang, Ying Liu, Lei Tian, Fuqiang Xiong, Zongjun He, Yanhui Zhao, Shuangquan Xiang, Xianping Qiu, Jianshen Yu, Tongwei Guan

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Differences of microbial community structure in fermented grains during strong-flavor Baijiu fermentationin new and old pits by QIU Xianping, HUANG Qiao, YANG Jing, TIAN Lei, LIU Ying, LIN Yijin, GUAN Tongwei

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Preliminary study on the application of Stenotrophomonas terrae in the remediation of degraded pit mud by LI Mi, QIU Xianping, CHANG Shaojian, CAI Haiyan, ZHU Jianhang, CHEN Xinyu, LIU Yihui, ZHANG Lei, YANG Chaobin

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