Isolation and Identification of a High-Yield Ethyl Caproate-Producing Yeast From Daqu and Optimization of Its Fermentation

Changes in Red Wine Composition during Bottle Aging: Impacts of Grape Variety, Vineyard Location, Maturity, and Oxygen Availability during Aging

(2020) Xinyi Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of aging on the quality of roasted sesame-like flavor Daqu

(2020) Guangsen Fan et al.   BMC MICROBIOLOGY

Improved flavor profiles of red pitaya (Hylocereus lemairei) wine by controlling the inoculations of Saccharomyces bayanus and Metschnikowia agaves and the fermentation temperature

(2020) Xue Lin et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Evaluation of bacterial diversity during fermentation process: a comparison between handmade and machine-made high-temperature Daqu of Maotai-flavor liquor

(2020) Qiancheng Zuo et al.   ANNALS OF MICROBIOLOGY

Characterization of aroma-active compounds and perceptual interaction between esters and sulfur compounds in Xi baijiu

(2020) Ning Ma et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Optimized soluble expression of a novel endoglucanase from Burkholderia pyrrocinia in Escherichia coli

(2020) Xiaoqing Hu et al.   3 Biotech

Comprehensive 2D Gas Chromatography with TOF-MS Detection Confirms the Matchless Discriminatory Power of Monoterpenes and Provides In-Depth Volatile Profile Information for Highly Efficient White Wine Varietal Differentiation

(2020) Igor Lukić et al.   Foods

Characterization of key aroma compounds in Chinese rice wine using gas chromatography–mass spectrometry and gas chromatography–olfactometry

(2019) Haiyan Yu et al.   FOOD CHEMISTRY

Characterization and Evaluation of Aroma Quality in Doubanjiang, a Chinese Traditional Fermented Red Pepper Paste, Using Aroma Extract Dilution Analysis and a Sensory Profile

(2019) Zhihua Li et al.   MOLECULES

Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations

(2019) Jianping Wei et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Untargeted and targeted metabolomics strategy for the classification of strong aroma-type baijiu (liquor) according to geographical origin using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry

(2019) Xuebo Song et al.   FOOD CHEMISTRY

Increase of medium-chain fatty acid ethyl ester content in mixed H. uvarum/S. cerevisiae fermentation leads to wine fruity aroma enhancement

(2018) Kai Hu et al.   FOOD CHEMISTRY

Effect of Fermentation Processing on the Flavor of Baijiu

(2018) Huilin Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Isolation and Identification of High-Yield Ethyl Acetate-Producing Yeast from Gujinggong Daqu and Its Fermentation Characteristics

(2018) Guangsen Fan et al.   JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS

Isolation and characterization of a high ethyl acetate-producing yeast from Laobaigan Daqu and its fermentation conditions for producing high-quality Baijiu

(2018) Zhilei Fu et al.   BIOTECHNOLOGY & BIOTECHNOLOGICAL EQUIPMENT

Breeding of a sake yeast mutant with enhanced ethyl caproate productivity in sake brewing using rice milled at a high polishing ratio

(2017) Toshinari Takahashi et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Improved ethyl caproate production of Chinese liquor yeast by overexpressing fatty acid synthesis genes with OPI1 deletion

(2016) Yefu Chen et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Behaviour of ethyl caproate during the production and distillation of ethyl caproate-rich riceshochu

(2016) Li Tan et al.   JOURNAL OF THE INSTITUTE OF BREWING

Development of a process for producing ethyl caproate- and ethyl lactate-rich riceshochu

(2015) Hua-Wei Yuan et al.   JOURNAL OF THE INSTITUTE OF BREWING

Yeast community associated with the solid state fermentation of traditional Chinese Maotai-flavor liquor

(2013) Qun Wu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Fermentation characteristics of yeasts isolated from traditionally fermented masau (Ziziphus mauritiana) fruits

(2013) Loveness K. Nyanga et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Enhanced ethyl caproate production of Chinese liquor yeast by overexpressing EHT1 with deleted FAA1

(2013) Yefu Chen et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

Clavispora lusitaniae and Chaetomium atrobrunneum as Rare Agents of Cutaneous Infection

(2009) Hao Zhang et al.   MYCOPATHOLOGIA