Application of functional microorganisms in brewing process of light-flavor Baijiu production by XIE Zaibin, CHANG Xu, HE Guoqing, ZHAO Haojing, XIAO Ran, ZHANG Yan, LIAO Bei, CHEN Hui

Subjects: “…light-flavor baijiu|brewing technology|jiuqu|functional microorganism…”
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Overview of the development of light-flavor Baijiu by ZHANG Ying, YAN Dingbo, HU Jinghui, ZHANG Jiaojiao, CHEN Bin, ZHAO Jinsong, HAN Xinglin

Subjects: “…light-flavor baijiu|industry situation|style characteristic|production technology…”
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Effect of rice with different amylose content on flavor substances of light-flavor Baijiu by ZHANG Guohao, REN Fei, CHEN Hong, YANG Guoxing, SUN Liqiong, YANG Guotao, WANG Xuechun, HU Yungao

Subjects: “…light-flavor baijiu|rice|amylose|sensory quality|flavor substances…”
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Study on the Fermented Grain Characteristics and Volatile Flavor Substances during the Tuqu Fermentation of Hunan Light-Flavor Baijiu by Jie Xu, Ting Zhang, Huitai Chen, Yijie Dai, Zongjun Li, Jia He, Rongfang Ju, Aixiang Hou

Subjects: “…light-flavor Baijiu…”
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Effects of sorghum varieties on microbial communities and volatile compounds in the fermentation of light-flavor Baijiu by Jie Tang, Bin Lin, Yimin Shan, Song Ruan, Wei Jiang, Qun Li, Liping Zhu, Rui Li, Qiang Yang, Hai Du, Shengzhi Yang, Qi Sun, Shenxi Chen

Subjects: “…light-flavor Baijiu…”
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Bacterial Community Succession and Self-assembly Mechanism during the Fermentation Process of Traditional Light-flavor Baijiu by QIAO Meiling, REN Yuting, ZHANG Guilian, YANG Yuzhen, LIU Mengyu, SUN Ziyu, CHEN Zhongjun, Mandlaa

Subjects: “…light-flavor baijiu; fermented grains; pacbio smrt; community succession; community self-assembly…”
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Unveiling innovation in aroma attribute evaluation of Niulanshan Baijiu: An advanced exploration of two different processing methods via food sensory omics and penalty analysis by Zhen Wang, Wenjun Hao, Jinwang Wei, Mingquan Huang, Xinan Zeng, Ying Wang, Jihong Wu, Boru Chen

Subjects: “…Light-flavor Baijiu…”
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Research progress of fungi and their functional properties in the brewing process of sauce-, strong- and light-flavor Baijiu by HAN Bingyu, CHEN Huitai, LI Zongjun

Subjects: “…sauce-flavor baijiu|strong-flavor baijiu|light-flavor baijiu|yeast|mold|microbial community…”
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Effect of sorghum varieties on the quality of Xiaoqu light-flavor Baijiu by LAI Yucheng, ZHANG Ying, LI Xiumei, ZHE Hongbin, PU Weiying, XIE Lianfen, HE Mengchao, SUN Zhiwei, ZHAO Jinsong, HAN Xinglin

Subjects: “…sorghum varieties|xiaoqu light-flavor baijiu|physicochemical index|volatile favor substance|sensory quality…”
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Exploring the Role of Active Functional Microbiota in Flavor Generation by Integrated Metatranscriptomics and Metabolomics during Niulanshan Baijiu Fermentation by Yuanyuan Pan, Ying Wang, Wenjun Hao, Sen Zhou, Chengbao Duan, Qiushi Li, Jinwang Wei, Gang Liu

Subjects: “…light-flavor baijiu…”
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Application of indigenous Saccharomycopsis fibuligera for light-flavor Baijiu fermentation: Changes of microbial community and flavor metabolism by Jie Tang, Bin Lin, Yimin Shan, Gang Zhang, Liping Zhu, Wei Jiang, Qun Li, Lei Zhang, Shengzhi Yang, Qiang Yang, Shenxi Chen, Hai Du

Subjects: “…Light-flavor Baijiu…”
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Relationship between the Sorghum's Physicochemical Attributes and the Flavor Components of Qing Stubble Daqu Baijiu by Linming SHI, Yanhong DU, Jianguang NIE, Hao TAN, Simai LI, Tingting LI

Subjects: “…light flavor baijiu…”
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Effects of Chinese medicinal materials addition on quality of Green-covering Guanyin Tuqu and correlation analysis by JIANG Wei, ZHANG Gang, ZHANG Long, TANG Jie, ZHANG Jingjing, AN Longxu, ZHANG Fan, YANG Qiang, CHEN Shenxi

Subjects: “…chinese medicinal material|light-flavor baijiu|green-covering guanyin tuqu|quality index|correlation…”
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Optimization of enhanced fermentation process with Pichia kudriavzevii for light-flavor Baijiu production based on response surface method by ZHAO Gangguo, LI Xiaoxiao, ZHANG Jingjing, WANG Junyan, MA Jingjing, ZHEN Pan, JIA Liyan

Subjects: “…pichia kudriavzevii|enhanced fermentation|ethyl acetate|light-flavor baijiu|process optimization|response surface method…”
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Comparison of the Aroma-Active Compounds and Sensory Characteristics of Different Grades of Light-Flavor Baijiu by Huanhuan Li, Xin Zhang, Xiaojuan Gao, Xiaoxuan Shi, Shuang Chen, Yan Xu, Ke Tang

Subjects: “…light-flavor Baijiu (LFB)…”
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Screening and identification and fermentation conditions optimization of high yield ethyl acetate yeast by LI Qiuxiao, PANG Zemin, ZHANG Ru, CHEN Xi, ZHAO He, DU Binghao, ZHU Lining, MA Huifeng, LI Xiuting, HAO Jianxiong

Subjects: “…light-flavor baijiu|ethyl acetate|yeast|screening|identification|tolerance|fermentation conditions optimization|response surface methodology…”
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