Huangjiu was a Chinese national alcohol with a unique flavor. The key odorants in Jiujiang Fenggang Huangjiu (JJFG) and their succession regularities during aging were systematically researched by a sensomics analysis approach. The volatiles of JJFG were isolated by solvent-assisted flavor...

This paper describes for the first time the use of grape derived polysaccharide extracts as potential fining agents to modulate the volatile composition of Viura white wines. Polysaccharide extracts were obtained from white grape pomace, red wine pomace, white must, red must, white wine, and lees...

An ingenious and universal design of fluorescent/electrochemical dual-signal mode sensing platform was constructed for the sensitive, selective and accurate detection of tetracycline (TET). Apt-functionalized nano-magnetic beads (Fe₃O₄-Apt) as capture probe, Apt-complementary short-chain...

Aging in oak barrels is widely used in enology which could bring flavor changes and aromatic complexity to wines. In the present study, the aroma compounds were analyzed from the 'Merlot' dry red wines, which were fermented in two types of fermenters (stainless steel tank and rotated oak barrel)...

Riboflavin (RF), or vitamin B2, is an essential compound for yeast growth and a precursor of the flavin coenzymes, flavin mononucleotide (FMN) and flavin adenine dinucleotide (FAD), involved in redox and non-redox processes. RF is a photosensitive compound involved in the light-struck taste (LST),...

Bioprotection by yeast addition is increasingly used in oenology as an alternative to sulfur dioxide (SO₂). Recent studies have also shown that it is likely to consume dissolved O₂. This ability could limit O₂ for other microorganisms and the early oxidation of the grape must. However, the ability...

To solve the delamination & precipitation phenomena and to improve the quality of the spray-dried pumpkin powder (PP), the effects of adding mulberry leaf powder (MLP) and oat bran powder (OBP) on the PP quality were investigated. Results showed that POBP (PP + OBP, w:w = 2:1) had lower...

The quality and safety of Baijiu are issues of great concern to both producers and consumers. Common detection technologies usually have the disadvantages of tedious operation, long time consuming and sample loss. Raman spectroscopy has attracted more and more attention due to its fast, simple,...

Gene knockout is the most direct and effective method to study gene function and achieve precise gene deletion. It is an important technology leading the innovation of molecular biology era. Community microorganisms in the process of Baijiu brewing have a vital influence on Baijiu body and flavor....

Guizhou Sanbao (Gastrodia elata, Ganoderma lucidum and Eucommia ulmoides Oliv) was used as the raw material of the formula, and it was made into a mixed liquor with rich soy flavor and health attributes.D-optimal mixture experimental design is adopted to γ-Aminobutyric acid(GABA), total antioxidant ...