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Journal articles on the topic 'Chinese Baijiu'

Author: Grafiati

Published: 5 June 2025

Last updated: 1 August 2025

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1

Li, Jiawei, Ping Yang, Jing Zhang, et al. "A metal ion-regulated colorimetric sensor array: discriminating Chinese Baijiu from other beverages." Analytical Methods 11, no. 41 (2019): 5274–81. http://dx.doi.org/10.1039/c9ay01804b.

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2

Zhu, Qiang, and Enpu Qi. "Study on the Digital Path of Chinese Baijiu Culture Communication." Journal of Innovation and Development 3, no. 3 (2023): 86–88. http://dx.doi.org/10.54097/jid.v3i3.10403.

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This paper analyzes the impact mechanism of digital technology on baijiu culture communication, evaluates the current situation and problems of digital transformation of Chinese baijiu enterprises, and puts forward the digital transformation path and suggestions for Chinese baijiu enterprises. This paper argues that digital technology has both promoting and challenging effects on baijiu culture communication, which requires baijiu enterprises to actively respond and adapt. Chinese baijiu enterprises have a lot of room and potential for improvement in digital transformation, and need to impleme

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3

Xu, Youqiang, Mengqin Wu, Jialiang Niu, et al. "Characteristics and Correlation of the Microbial Communities and Flavor Compounds during the First Three Rounds of Fermentation in Chinese Sauce-Flavor Baijiu." Foods 12, no. 1 (2023): 207. http://dx.doi.org/10.3390/foods12010207.

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Sauce-flavor Baijiu is representative of solid-state fermented Baijiu. It is significant to deeply reveal the dynamic changes of microorganisms in the manufacturing process and their impact on the formation of flavor chemicals correlated with the quality of Baijiu. Sauce-flavor Baijiu manufacturing process can be divided into seven rounds, from which seven kinds of base Baijius are produced. The quality of base Baijiu in the third round is significantly better than that in the first and second rounds, but the mystery behind the phenomenon has not yet been revealed. Based on high-throughput seq

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4

Wenjun, ZHU. "Analysis on the Talent Training Strategy of International Baijiu Sommelier." Journal of Social Science Studies 7, no. 2 (2020): 115. http://dx.doi.org/10.5296/jsss.v7i2.17290.

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Chinese spirits (Baijiu) is one of the eight major spirits in the world, with annual output accounting for one third of the world's distilled liquor, but Baijiu sales in the international market account for only 0.76%. Baijiu, with its long history, is well known in China, but its international recognition is very limited. To share Baijiu with Chinese characteristics with the world's friends, we need a group of people who not only are familiar with the history, culture and drinking style of Chinese Baijiu, but also have the fluent language ability and certain international cross-cultural commu

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5

Xia, Yuhao. "Analysis of the Development and Prospects of the Baijiu Industry." Highlights in Business, Economics and Management 21 (December 12, 2023): 340–45. http://dx.doi.org/10.54097/hbem.v21i.14423.

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Baijiu is one of the important representatives of Chinese liquor culture. It plays an irreplaceable role in banquets and is often used as a gift in Chinese society. Baijiu production and the number of baijiu companies in the past ten years show that the market is saturated and shrinking. On the other hand, comparing the revenue and profits between listed baijiu companies and the entire industry, it can be found that the baijiu industry has obvious monopoly characteristics and structural prosperity. These two phenomena can be divided into political and economic reasons. Politically, the Chinese

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6

Xue, Fuhai, Jieqiong Zhou, and Laxiang Yang. "A comprehensive review of quantified flavour components in Chinese baijiu." International Food Research Journal 31, no. 2 (2024): 276–305. http://dx.doi.org/10.47836/ifrj.31.2.02.

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Baijiu, a Chinese distilled liquor, plays an essential role in Chinese life and culture. The intricate flavour profile and distinguished quality of baijiu are closely linked to its organic components, which encompass an array of elements such as esters, acids, alcohols, aldehydes, phenols, pyrazines, terpenes, and others. Consequently, the analysis of these components has emerged as a fundamental cornerstone for the study and comprehension of baijiu. In the present review, we succinctly encapsulate the latest research endeavours aimed at the identification and precise quantification of pivotal

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7

Peng, Cong, and Xu Guo. "High quality development path of Chinese sauce-flavor Baijiu industry—Analysis based on consumption data." E3S Web of Conferences 251 (2021): 01099. http://dx.doi.org/10.1051/e3sconf/202125101099.

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As an important part of Baijiu industry in China, Chinese sauce-flavor Baijiu is sought after by the consumer market for its unique taste. However, in recent years, there are still many challenges in the process of industrial development. Based on the analysis of three characteristics of Chinese sauceflavor Baijiu market and the internal and external environments of industrial development, the internal and external factors of high quality and sustainable development of Chinese sauce-flavor Baijiu industry were discussed from three aspects - concentrated development, green development and diver

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8

Sun, Haoxiang. "Risk Analysis for Baijiu Industry Based on CAPM Model during COVID-19." Highlights in Business, Economics and Management 7 (April 5, 2023): 172–78. http://dx.doi.org/10.54097/hbem.v7i.6939.

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Chinese Baijiu industry has always been a popular investment choice. Since 2020, the scale of COVID-19 has been further expanded, followed by a gradual increase in the risk, therefore, calculation and analysis of the risk in Chinese Baijiu industry has become a priority. In this paper, the CAPM model is utilized for empirical research. Taking the 3-year interest rate of national debt as the risk-free interest rate, the opening and closing prices of Kweichow Maotai Co., Ltd, Shanxi Fenjiu Co., Ltd and Kouzijiao Co., Ltd, and Shanghai composite index and Shenwan Baijiu Industry Index from 2019 t

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9

Zhou, Yabin, and Jin Hua. "Current Updates on Lactic Acid Production and Control during Baijiu Brewing." Fermentation 10, no. 10 (2024): 505. http://dx.doi.org/10.3390/fermentation10100505.

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Lactic acid is closely linked to the safety and quality of baijiu, the traditional Chinese fermented alcoholic beverage. Produced by lactic acid bacteria during fermentation, it creates an acidic environment that inhibits the growth of spoilage organisms and harmful microbes, thereby enhancing the safety and stability of the final product. Additionally, lactic acid is a key contributor to baijiu’s flavor profile, providing a smooth and rounded taste. Its levels can significantly impact consumer experience. An excess of lactic acid can result in a sour, undesirable flavor, while insufficient le

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10

Cheng, Wei, Xuefeng Chen, Yuxi Guo, Duan Zhou, Huawei Zeng, and Huan Fu. "The microbial diversity and flavour metabolism of Chinese strong flavour Baijiu: a review." Journal of the Institute of Brewing 129, no. 1 (2023): 15–38. http://dx.doi.org/10.58430/jib.v129i1.12.

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Strong flavour Baijiu is widely consumed in China and is produced by the fermentation of grains using microbial starters. However, a comprehensive understanding of the diversity and metabolic characteristics of microbial communities involved in the solid-state fermentation of Baijiu is important for determining the relationship between microbial composition, flavour metabolism and understanding Baijiu fermentation conditions. Although studies have examined the metabolic pathways and impact of major processes on flavour compounds in strong flavour Baijiu, aspects of the fermentation process rem

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11

Li, Xiao, Xingzhuang Wu, Yanqiu Han, Chen Wang, Lifeng Li, and Xiaoli Zhang. "Effects of Various Flavors of Baijiu on the Microbial Communities, Metabolic Pathways, and Flavor Structures of Dongbei Suancai." Foods 13, no. 13 (2024): 2015. http://dx.doi.org/10.3390/foods13132015.

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This study aimed to assess the effects of Chinese Baijiu with different flavors as supplementary material on microbial communities and flavor formation during inoculated fermentation of Chinese Dongbei Suancai. The results showed that the addition of Fen flavor Baijiu significantly increased the relative abundance of Candida, Luzhou flavor Baijiu increased the relative abundance of Pedobacter and Hannaella, while Maotai flavor Baijiu increased the Chryseobacterium and Kazachstania. A total of 226 volatile metabolites were detected in Suancai fermented when adding different flavors of Baijiu. F

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12

Du, Peng, Guanhua Jiao, Ziyang Zhang, et al. "Relationship between Representative Trace Components and Health Functions of Chinese Baijiu: A Review." Fermentation 9, no. 7 (2023): 658. http://dx.doi.org/10.3390/fermentation9070658.

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Baijiu is a traditional fermented Chinese beverage with a history of hundreds of years. The notable characteristics of Baijiu include diverse raw materials, complex technology, and the co-fermentation of multiple strains. Complex brewing technology has created different aromas and contributes to complex trace component formation in Baijiu. Among the different components, the alcohol, ester, and acid contents are the highest in Baijiu, constituting its aroma skeleton. Nitrogen compounds significantly constitute the aroma compounds of Baijiu and affect human health. Although present in low conce

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13

Xiong, Ye. "The Integrated Application of Chinese Baijiu Culture and Storytelling in Teaching Chinese as a Second Language." SHS Web of Conferences 190 (2024): 01025. http://dx.doi.org/10.1051/shsconf/202419001025.

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The enhancement of intercultural communicative competence is emphasized as one of the objectives of Second Language Acquisition. Recognizing the cultural knowledge and spiritual values carried by the target language texts is an effective way to improve learners’ daily communicative competence and cultivate a sense of cultural identity. As a part of traditional Chinese culture, Baijiu culture and its textual carriers also have unique teaching functions. This study applies the integration of Baijiu culture stories and storytelling pedagogy in the Teaching Chinese as a Second Language (TCSL) prac

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14

Wei, Zhou, Liu Yue, Chen Weichun, Xie Yutong, Zhou Gaotong, and Qian Lu. "On Sorting, Translation and Dissemination of Suqian Baijiu Culture." Journal of Education and Culture Studies 7, no. 2 (2023): p1. http://dx.doi.org/10.22158/jecs.v7n2p1.

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Baijiu culture is an important part of traditional Chinese culture and plays an important role in inheriting and carrying forward the excellent culture. At present, there are a large number of documents on Baijiu/ Liquor culture, but only a few of them are related to a particular local culture. This research deeply explores the long history of Suqian Baijiu culture, aiming to sort out and translate the brewing process of Suqian Baijiu, etc., which helps to understand the rich connotation and enhance the relative intrinsic value of Suqian Baijiu culture. However, due to barriers of language and

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15

Wu, Yashuai, Hao Chen, He Huang, et al. "Revelation for the Influence Mechanism of Long-Chain Fatty Acid Ethyl Esters on the Baijiu Quality by Multicomponent Chemometrics Combined with Modern Flavor Sensomics." Foods 12, no. 6 (2023): 1267. http://dx.doi.org/10.3390/foods12061267.

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Long-chain fatty acid ethyl ester (LCFAEEs) is colorless and has a weak wax and cream aroma. It can be used as an intermediate for the synthesis of emulsifiers, and stabilizers and be applied in the production of flavor essence. It is also an important trace component in Baijiu and is attributed to making a contribution to the quality of Baijiu, but its distribution in Baijiu has not been clear, and its influence mechanisms on Baijiu quality have not been systematically studied. Therefore, the distribution of LCFAEEs for Baijiu in different years (2014, 2015, 2018, and 2022), different grades

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16

Li, Zhaojie, Yi Fan, Xiaoning Huang, and Beizhong Han. "Microbial Diversity and Metabolites Dynamic of Light-Flavor Baijiu with Stacking Process." Fermentation 8, no. 2 (2022): 67. http://dx.doi.org/10.3390/fermentation8020067.

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Stacking is a widely used method of microbial enrichment in the field of fermentation and is traditionally used to promote flavor in Chinese sauce-flavor Baijiu; however, its precise mechanism is unknown. This study assessed the fermentation process of light-flavor Baijiu with the simplest microbial source. After comparing differences in the microbial composition of different kinds of Daqu, a high-temperature Daqu with a microbial composition that significantly differs from light-flavor Daqu was selected for stacking. The physical and chemical indicators, microbial community composition, and m

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17

Wang, Longwen, Guida Zhu, Na Li, et al. "Pomegranate Peel as a Sustainable Additive for Baijiu Fermentation: Physicochemical and Flavor Analysis with Process Optimization." Molecules 30, no. 8 (2025): 1800. https://doi.org/10.3390/molecules30081800.

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Rice hulls, a traditional ingredient in Chinese light-flavor Baijiu, contribute to bran and furfural flavors but may adversely affect the aroma and taste. This study explores fresh pomegranate peel as a sustainable alternative to rice hulls in Baijiu fermentation. The flavor profiles in jiupei and Baijiu were interpreted by employing head-space solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS), while their physicochemical characteristics were systematically assessed. Statistical evaluations, such as correlation analysis and cluster analysis, were con

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18

Hu, Shiqi, and Le Wang. "Age Discrimination of Chinese Baijiu Based on Midinfrared Spectroscopy and Chemometrics." Journal of Food Quality 2021 (September 1, 2021): 1–14. http://dx.doi.org/10.1155/2021/5527826.

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Baijiu is a traditional and popular Chinese liquor which is affected by the storage time. The longer the storage time of Baijiu is, the better its quality is. In this paper, the raw and mellow Baijiu samples from different storage time are discriminated accurately throughout midinfrared (MIR) spectroscopy and chemometrics. Firstly, changing regularities of the substances in Chinese Baijiu are discussed by gas chromatography-mass spectrometry (GC-MS) during the aging process. Then, infrared spectrums of Baijiu samples are processed by smoothing, multivariate baseline correction, and the first a

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19

Jiang, Xianglan, Jiuping Xu, Jiarong Luo, and Fei Zhao. "Network Design towards Sustainability of Chinese Baijiu Industry from a Supply Chain Perspective." Discrete Dynamics in Nature and Society 2018 (November 1, 2018): 1–19. http://dx.doi.org/10.1155/2018/4391351.

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Sustainable supply chain network design has attracted great attention of academia and industry in recent years. Baijiu is one of the world’s oldest distilled alcoholic beverages and plays a significant role in Chinese culture and Chinese people’s daily life. As the production and consumption of Baijiu have a significant influence on the economic, environmental, and social performance of supply chain management, sustainable supply chain network design decisions are critical to the long-term success of the industry. In concert with the rapidly growing Chinese economy, there is a growing demand f

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20

Chen, Shuang, Li Wang, Derang Ni, Lin Lin, Heyu Wang, and Yan Xu. "Characterization of Aroma Compounds in Cooked Sorghum Using Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Gas Chromatography-Olfactometry-Mass Spectrometry." Molecules 26, no. 16 (2021): 4796. http://dx.doi.org/10.3390/molecules26164796.

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Sorghum is the major raw material for the production of Chinese Baijiu (Chinese liquor) and has a great effect on the flavor of Baijiu. Volatiles in cooked glutinous and non-glutinous sorghum samples were extracted using solid-phase microextraction (SPME) and analyzed via comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS) and gas chromatography-olfactometry/mass spectrometry (GC-O/MS). A total of 145 volatile compounds and 52 potent odorant compounds were identified from both sorghum types according to the retention index, MS, aroma, and standards.

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21

Xia, Bing, Mingying Li, Jun Lu, Keyi Huang, and Lei Yang. "Study on Sensory Quality and Flavor Characteristics of Jiangxiang Baijiu Produced by Different Fermentation Techniques." International Journal of Biology and Life Sciences 7, no. 2 (2024): 88–93. http://dx.doi.org/10.54097/2thssw40.

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As a representative of traditional Chinese distilled liquor, the unique flavor of Sauce Flavor Baijiu is closely related to its brewing techniques. This study systematically explored the sensory quality and flavor characteristics of Sauce Flavor Baijiu produced by different fermentation techniques through sensory evaluation, gas chromatography analysis, and multivariate statistical methods. The results indicated that the techniques of Chuansha, Suisha, Kunsha, and their blends significantly influenced the concentration and proportion of flavor compounds in Baijiu, subsequently altering its aro

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22

TAKAYAMA, Takumi. "The Making of Chinese Baijiu: Baijiu of Fengxiang Type (1)." JOURNAL OF THE BREWING SOCIETY OF JAPAN 97, no. 6 (2002): 398–410. http://dx.doi.org/10.6013/jbrewsocjapan1988.97.398.

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23

TAKAYAMA, Takumi. "The Making of Chinese Baijiu: Baijiu of Fengxiang Type (2)." JOURNAL OF THE BREWING SOCIETY OF JAPAN 97, no. 7 (2002): 501–6. http://dx.doi.org/10.6013/jbrewsocjapan1988.97.501.

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24

Yao, Ruiguang. "Revealing the Driving Factors of the Chinese Baijiu Stock Market Based on Machine Learning." Journal of Sustainable Development 18, no. 2 (2025): 29. https://doi.org/10.5539/jsd.v18n2p29.

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Stock market volatility significantly impacts investors, policymakers, and industry development. While previous studies have identified key influencing factors, they have largely overlooked the unique volatility of the Chinese Baijiu stock market. This study adopts a complex network perspective, integrating transfer entropy, Peter and Clark momentary conditional independence (PCMCI), and interpretable machine learning methods to reveal the key drivers and mechanisms behind the market&#39;s volatility. The research identifies 10 critical factors spanning four dimensions: resources and agric

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25

Chen, Shuang, Jie Tang, Shanshan Fan, et al. "Comparison of Potent Odorants in Traditional and Modern Types of Chinese Xiaoqu Liquor (Baijiu) Based on Odor Activity Values and Multivariate Analyses." Foods 10, no. 10 (2021): 2392. http://dx.doi.org/10.3390/foods10102392.

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Predominant odorants in modern and traditional types of Chinese xiaoqu liquor (Baijiu) were identified and compared by the combined use of gas chromatography−olfactometry, odor activity values (OAVs), and multivariate analyses. A total of 79 aroma compounds were identified in a typical modern type xiaoqu Baijiu (M) and a typical traditional type xiaoqu Baijiu (T), 42 of them had OAV > 1 in both M and T samples. The main differences between the two samples were obtained for the concentration of 23 aroma-active compounds. A total of 22 samples made by different brewing processes were analyzed

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26

Yan, Chunyue, Xurui Chen, Quan Liu, et al. "Effects of Lactiplantibacillus plantarum on Metabolites and Flavors in Synthetic Microbiota During Baijiu Fermentation." Foods 14, no. 1 (2024): 31. https://doi.org/10.3390/foods14010031.

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The distinctive flavor and aroma of Chinese baijiu are closely linked to the microorganisms involved in the fermentation process. Lactiplantibacillus plantarum, a dominant species in the fermentation of Chinese baijiu, has become a prominent research focus. In this study, we selected well-characterized pure cultures of microorganisms to construct diverse chassis microflora. The primary objective was to investigate the effects of L. plantarum on the fermentation process of Chinese baijiu and its association with metabolites produced by different chassis microflora. Our results demonstrated that

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27

Wang, Yiqin, Jiali Liu, Yanling Xiong, Xuefan Liu, and Xiaowei Wen. "Food Fraud Vulnerability Assessment in the Chinese Baijiu Supply Chain." Foods 12, no. 3 (2023): 516. http://dx.doi.org/10.3390/foods12030516.

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As a representative of Chinese alcoholic drinks, baijiu has developed into a mass-consumption commodity. Its simple industrial chain makes it a suitable target for fraudsters. In order to understand the differences and potential factors of fraud vulnerability among groups at various levels, this study constructed a food fraud vulnerability assessment system for the Chinese baijiu supply chain based on routine activities theory. We examined the fraud vulnerability in the baijiu supply chain with data from 243 producers and 45 retailers by using the safe supply of affordable food everywhere (SSA

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28

Zhi, Nan-Nan, Guo-Ying Liu, Cui-Fang Wu, et al. "Effects of Light-To-Moderate Chinese Baijiu Consumption on Serum Lipid Metabolism and Liver Function of Sprague-Dawley Rats." Current Topics in Nutraceutical Research 20, no. 1 (2021): 185–91. http://dx.doi.org/10.37290/ctnr2641-452x.20:185-191.

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We have investigated the effect of light-to-moderate baijiu consumption on serum lipid metabolism and liver function in vivo. To this end, six groups of rats received increasing dosage of baijiu (0.5–5.0 mL/kg) for 8 weeks and multiple markers of lipid metabolism and liver function were evaluated. Compared to that of the blank control, at the baijiu dosage of 3.0 mL/kg, the levels of high-density lipoprotein cholesterol, reduced glutathione, glutathione peroxidase, superoxide dismutase, and total antioxidant capacity increased significantly (P < 0.05), whereas malondialdehyde level decrease

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29

Wu, Fan, Shaohui Fan, Guoliang He, Siyu Liang, Yan Xu, and Ke Tang. "Comparison of Aroma Compounds and Sensory Characteristics between Two Different Types of Rice-Based Baijiu." Foods 13, no. 5 (2024): 681. http://dx.doi.org/10.3390/foods13050681.

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Rice-based Baijiu has gained popularity in the Chinese market. Qingya-flavored Baijiu, a variant of Xiaoqu-fermented Baijiu, employs rice as its primary raw material, with an improved production process compared to traditional rice-flavored Baijiu. We comprehensively characterized and compared the aroma profiles of these two rice-based Baijiu types using static sensory experiments (QDA, quantitative descriptive analysis) and dynamic sensory experiments (TDS, temporal dominance of sensations). Qingya-flavored Baijiu exhibited pronounced plant, oily, and roasted aromas, while traditional rice-fl

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30

Zhang, Pengpeng, Yanbo Liu, Haideng Li, Ming Hui, and Chunmei Pan. "Strategies and Challenges of Microbiota Regulation in Baijiu Brewing." Foods 13, no. 12 (2024): 1954. http://dx.doi.org/10.3390/foods13121954.

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The traditional Chinese Baijiu brewing process utilizes natural inoculation and open fermentation. The microbial composition and abundance in the microecology of Baijiu brewing often exhibit unstable characteristics, which directly results in fluctuations in Baijiu quality. The microbiota plays a crucial role in determining the quality of Baijiu. Analyzing the driving effect of technology and raw materials on microorganisms. Elucidating the source of core microorganisms and interactions between microorganisms, and finally utilizing single or multiple microorganisms to regulate and intensify th

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31

Yin, Yajie, Xinglin Han, Yifan Lu, et al. "Control of N-Propanol Production in Simulated Liquid State Fermentation of Chinese Baijiu by Response Surface Methodology." Fermentation 7, no. 2 (2021): 85. http://dx.doi.org/10.3390/fermentation7020085.

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N-propanol is a vital flavor compound of Chinese baijiu, and the proper n-propanol contents contribute to the rich flavor of Chinese baijiu. However, the excessive content of n-propanol in liquor will reduce the drinking comfort. Based on the Box–Behnken design principle, the response surface test was used to optimize the factors affecting the production of n-propanol in a simulated liquid state fermentation of Chinese baijiu, and the best combination of factors to reduce n-propanol content was determined. Results showed that the content ratio of additional glucose to threonine and temperature

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32

Zheng, Jia, Zhanglan He, Kangzhuo Yang, Zhipeng Liu, Dong Zhao, and Michael C. Qian. "Volatile Analysis of Wuliangye Baijiu by LiChrolut EN SPE Fractionation Coupled with Comprehensive GC×GC-TOFMS." Molecules 27, no. 4 (2022): 1318. http://dx.doi.org/10.3390/molecules27041318.

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Wuliangye baijiu is one of the most famous Chinese liquors with a protected geographical indication. This study used LiChrolut® EN-based solid-phase extraction (SPE) and fractionation combined with comprehensive two-dimensional chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS) to unveil its volatile composition. The volatiles were isolated with LiChrolut® EN-based SPE and traditional liquid-liquid extraction (LLE). The neutral/basic fractions from LLE and the SPE were fractionated on a LiChrolut® EN SPE column and analyzed by comprehensive GC×GC-TOFMS. Compared with LLE, more ester

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33

Zhang, Jian, Zhiqiang Tian, Yiqian Ma, et al. "Origin Identification of the Sauce-Flavor Chinese Baijiu by Organic Acids, Trace Elements, and the Stable Carbon Isotope Ratio." Journal of Food Quality 2019 (August 1, 2019): 1–7. http://dx.doi.org/10.1155/2019/7525201.

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Sauce-flavor baijiu is a popular Chinese baijiu. To avoid adulteration and market cheating, this study aims to develop a new, reliable, and accurate traceability system for characterization of the geographical origins. Totally, 100 samples collected from seven regions in Guizhou Province of China are analyzed, involving 13 trace elements, 5 organic acids, and stable carbon isotope composition of acetic acid. Based on these data, a geographical classification model is established. The origin accuracy is found to reach as high as 83%, thus providing a useful technique for authentication of the s

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34

Li, Jiawei, Zhengfan Shui, Liang Dong, et al. "A novel acid-sensitive quantum dot sensor array for the identification of Chinese baijiu." Analytical Methods 12, no. 39 (2020): 4789–97. http://dx.doi.org/10.1039/d0ay01454k.

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Realizing discrimination and detection of organic acids and using this to achieve classification of Baijiu has great practical significance. Three kinds of QDs were selected to construct a fluorescent sensor array for detecting and discriminating organic acids and Baijiu.

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35

Chen, Zixi, and Yuhao Deng. "Financial Performance Analysis of Listed Baijiu Companies." Frontiers in Business, Economics and Management 10, no. 2 (2023): 382–94. http://dx.doi.org/10.54097/fbem.v10i2.11083.

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36

Xue, Siyu, Naihui Dong, Kexin Xiong, et al. "The Screening and Isolation of Ethyl-Carbamate-Degrading Strains from Fermented Grains and Their Application in the Degradation of Ethyl Carbamate in Chinese Baijiu." Foods 12, no. 15 (2023): 2843. http://dx.doi.org/10.3390/foods12152843.

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Ethyl carbamate (EC), a 2A carcinogen produced during the fermentation of foods and beverages, primarily occurs in distilled spirits. Currently, most studies focus on strategies for EC mitigation. In the present research, we aimed to screen strains that can degrade EC directly. Here, we report two Candida ethanolica strains (J1 and J116), isolated from fermented grains, which can reduce EC concentrations directly. These two yeasts were grown using EC as the sole carbon source, and they grew well on different carbon sources. Notably, after immobilization with chitosan, the two strains degraded

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37

Fan, Mei, Siqi Yuan, Lingshan Li, et al. "Application of Terpenoid Compounds in Food and Pharmaceutical Products." Fermentation 9, no. 2 (2023): 119. http://dx.doi.org/10.3390/fermentation9020119.

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Terpenes are compounds that include monoterpenes, sesquiterpenes, diterpenes, and terpenes, where isoprene is the basic structural unit of multiple oxygenated hydrocarbons. Terpenes are often found in plants, especially in some Zingiberaceae or tulips, and they have been obtained by direct extraction, chemical synthesis, and microorganisms. They exhibit anti-bacterial, anti-viral, anti-oxidant, and analgesic activity, aid digestion, and have other biological activities. Terpenes are widely used as factors in food health and as anti-cancer treatments. They are used especially as active substanc

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38

Li, Peiqi, Yuting Ling, Xiaomei Shen, et al. "Characterization of Key Aroma Compounds in Aged Chinese Nongxiangxing Baijiu Based on Sensory and Quantitative Analysis: Emphasis on the Contribution of Trace Compounds." Molecules 30, no. 14 (2025): 2963. https://doi.org/10.3390/molecules30142963.

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The characteristics and complexity of Baijiu are inseparable from the promotion of aging. While the impact of compounds such as alcohols, esters, and acids on the aroma of aged Baijiu has been extensively studied, the role of other trace compounds in the aging process should not be overlooked. To further investigate the relationship between volatile compounds and the aging of Nongxiangxing Baijiu, sensomics research methods were employed to analyze profiles of young and aged Nongxiangxing Baijiu. In this study, a total of 94 aroma compounds were analyzed in both young and aged Nongxiangxing Ba

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Huang, Zhichun, Boyu Lu, and Yihang Zhu. "Analysis of Kweichow Moutai's Business Model and Finance." BCP Business & Management 20 (June 28, 2022): 967–76. http://dx.doi.org/10.54691/bcpbm.v20i.1088.

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Taking Kweichow Moutai company, a successful Chinese baijiu making company, as the research object, this paper introduces the background of China's baijiu industry and studies the reasons for the success of Moutai company through the analysis of its business model and financial data of Moutai company. This paper also analyzes the possible problems in the baijiu market and gives the corresponding solutions from the aspects of national policies and product substitution. Finally, through analysis, this paper concludes that although there may be future problems, Moutai has made the operation of th

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Lu, Jialing, Jia Zheng, Dong Zhao, Yan Xu, and Shuang Chen. "The Effect of Ethanol on the Compound Thresholds and Aroma Perception in Chinese Baijiu." Molecules 30, no. 4 (2025): 933. https://doi.org/10.3390/molecules30040933.

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Strong-aroma type Baijiu and its diluted samples were characterized through descriptive analysis. Significant changes were observed in four (ethanol, Jiao-aroma, fruity, and grain) of the nine aroma attributes, primarily attributed to variations in ethanol concentration rather than other compounds. The thresholds of 40 compounds in aqueous solutions with alcohol concentrations of 20%, 30%, 40%, 50%, and 60% were measured using three-alternative forced-choice tests. The thresholds of 30 compounds were significantly positively correlated with ethanol concentration. The thresholds of 40 compounds

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Xiaolan, Gan. "PROMOTION AND DISSEMINATION OF WULIANGYE YIBIN CULTURE IN THE ENGLISH-SPEAKING WORLD BASED ON PYTHON SEMANTIC ANALYSIS." International Journal of Education Humanities and Social Science 06, no. 03 (2023): 212–18. http://dx.doi.org/10.54922/ijehss.2023.0533.

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The promotion and dissemination of Chinese Baijiu globally has become a hot topic in recent years. As Sichuan Baijiu gains popularity in both the international and domestic markets, the exploration of its global road is becoming increasingly important. This study focuses on the global path of Wuliangye Yibin culture and aims to propose strategies for promoting and disseminating it in the English-speaking world. This study makes use of an online English corpus and Python natural language processing technology to create a small Wuliangye Yibin English news corpus (WNC). This study then analyzes

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Zhang, Xiaoying, Huiwen Zhang, Zhengyi Zhang, Ruixi Wang, and Jishi Zhang. "Recent Advances in Resource Utilization of Huangshui from Baijiu Production." Fermentation 10, no. 6 (2024): 310. http://dx.doi.org/10.3390/fermentation10060310.

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Huangshui is a typical organic wastewater in Chinese Baijiu production, with high pollution and valuable ingredients. Conventional wastewater treatment leads to resource-wasting and environmental pollution. It is urgent that the demand for effective Huangshui treatment with the development of the Baijiu-making industry. This review systematically summarizes recent studies, revealing the main characteristics and application of Huangshui, focusing on the application of the rich microbial resources and flavor substances, which provides a practical approach to cascade and full use of Huangshui in

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Liu, Minghai, Gumporn Supasettaysa, and Anong Taiwan. "Institutional Logics and Digital Transformation: Insights from the Chinese Baijiu Industry." Scientific Journal of Economics and Management Research 7, no. 6 (2025): 1–5. https://doi.org/10.54691/h8fb9257.

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This study explores the digital transformation (DT) of Chinese Baijiu enterprises, focusing on how institutional logics influence this process. Using Wuliangye as a case study, it examines the stages of DT within China's unique policy environment. Findings reveal that DT in the Baijiu industry unfolds through overlapping stages, where market and government logics interact dynamically. This multi-logical framework provides manufacturers opportunities to influence policies and align strategic priorities, fostering effective DT. The study’s insights offer practical guidance for manufacturing ente

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Ge, Jinfeng, Yulin Qi, Wenrui Yao, et al. "Identification of Trace Components in Sauce-Flavor Baijiu by High-Resolution Mass Spectrometry." Molecules 28, no. 3 (2023): 1273. http://dx.doi.org/10.3390/molecules28031273.

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Sauce-flavor Baijiu is one of the most complex and typical types of traditional Chinese liquor, whose trace components have an important impact on its taste and quality. Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR MS) is one of the most favorable analytical tools to reveal trace molecular components in complex samples. This study analyzed the chemical diversity of several representative sauce-flavor Baijiu using the combination of electrospray ionization (ESI) and FT-ICR MS. The results showed that ESI+ and ESI− exhibited different chemical features characteristic of tr

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Sun, Huilai, Bin Ni, Jiangang Yang, and Yue Qin. "Nitrogenous compounds and Chinese baijiu: a review." Journal of the Institute of Brewing 128, no. 1 (2022): 5–14. http://dx.doi.org/10.1002/jib.686.

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SAMESHIMA, Yoshihiro. "Recent Developments Related to Chinese liquor (baijiu)." JOURNAL OF THE BREWING SOCIETY OF JAPAN 107, no. 9 (2012): 652–55. http://dx.doi.org/10.6013/jbrewsocjapan.107.652.

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Dong, Weiwei, Yulun Zeng, Jiyuan Ma, et al. "Characteristics and Functions of Dominant Yeasts Together with Their Applications during Strong-Flavor Baijiu Brewing." Foods 13, no. 15 (2024): 2409. http://dx.doi.org/10.3390/foods13152409.

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Yeasts are pivotal brewing microbes that are associated with the flavor and quality of Chinese baijiu, yet research on dominant yeasts in strong-flavor baijiu brewing remains limited. In this study, Saccharomyces cerevisiae, Pichia kudriavzevii, and Kazachstania bulderi were identified as predominated yeasts in strong-flavor baijiu. Each strain showed distinct characteristics in ethanol resistance, thermal tolerance, and lactic acid tolerance, severally. S. cerevisiae FJ1-2 excelled in ethanol and ethyl ester production, P. kudriavzevii FJ1-1 in ethyl acetate, and K. bulderi FJ1-3 in lactic ac

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He, Shijie, and Xiaoyu Yang. "Federated Learning-based Financial Risk Early Warning Model for Baijiu Enterprises." Academic Journal of Management and Social Sciences 3, no. 3 (2023): 133–38. http://dx.doi.org/10.54097/ajmss.v3i3.11096.

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As the development of economic globalization deepens, the early warning and management of corporate financial risks have become increasingly crucial. This paper addresses the characteristics of the baijiu (Chinese liquor) industry and proposes a federated learning-based financial risk early warning model to achieve a balance between data sharing and risk prediction among baijiu enterprises. Through federated learning, different enterprises can collaboratively train an early warning model while safeguarding data privacy, thereby enhancing prediction accuracy and comprehensiveness. This paper be

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Zhou, Xuejun, Qian Wang, Jin Wang, Hongyan Li, Jiefang Ren, and Shali Tang. "Quantification of Microplastics in Plastic-Bottled Chinese Baijiu Using Micro-FTIR in Imaging Mode." Applied Sciences 13, no. 20 (2023): 11142. http://dx.doi.org/10.3390/app132011142.

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Microplastics (MPs) are prevalent in our environment, being present in the air we breathe and in the food we consume. Due to the widespread use of plastic materials in everyday life, the amount of microplastics being released into the biosphere has become increasingly apparent in recent years. This study provides the first documentation of the presence of microplastics in Chinese baijiu, a popular alcoholic beverage in China, bottled in plastic. It is essential to note the significance of this discovery and potential implications for human health. Analysis of samples collected from the Chinese

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Zhao, Dongrui, Dongmei Shi, Jinyuan Sun, Hehe Li, Mouming Zhao, and Baoguo Sun. "Quantification and cytoprotection by vanillin, 4-methylguaiacol and 4-ethylguaiacol against AAPH-induced abnormal oxidative stress in HepG2 cells." RSC Advances 8, no. 62 (2018): 35474–84. http://dx.doi.org/10.1039/c8ra06505e.

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