ArticleFood chemistry: X2025
Analysis of fermentation characteristics in fermented grains across seven rounds of sauce-flavored Baijiu: Microbial communities structure, physicochemical parameters, volatile and non-volatile flavor compounds.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
16 citing papers in PubMed.
- Regional differences and round-by-round dynamics of aldehydes in sauce-flavor baijiu from the Chishui River Basin.Food chemistry: X · 2026Article
- Interaction Among Microbiota, Chemical Composition, and Quality Variations inFood science & nutrition · 2026Article
- Changes of Physicochemical Indicators and Volatile Compounds in Grains and Liquors During the Sauce-AromaFoods (Basel, Switzerland) · 2026Article
- Correlation Between Bacterial Diversity and Flavor Compounds in Hengshui Laobaigan Baijiu.Foods (Basel, Switzerland) · 2026Article
- Investigating the Spatial Heterogeneity of Microbial Communities and Flavor Compounds During the First Fermentation Stage of Sauce-Flavor Baijiu.Foods (Basel, Switzerland) · 2026Article
- Molecular evolution of starch structure and sugar supply dynamics during the initial fermentation stages of Jiangxiangxing Baijiu.Food chemistry: X · 2026Article
- Elucidating the Impact of High-TemperatureFoods (Basel, Switzerland) · 2026Article
- Evolution of Jiang-Flavor Daqu's Characteristics During Different Storage Stages and Influence on Simulated Brewing Fermentation.Foods (Basel, Switzerland) · 2026Article
- Cherry microbiota and metabolites with planting altitude ofFrontiers in nutrition · 2026Article
- Integrated metagenomic and metabolomic analysis reveals regional style differences in Maotai-flavour Baijiu.Current research in microbial sciences · 2026Article
- Differential Non-Volatile Metabolomics in High- and Low-Alcohol Strong-Flavor Baijiu by Non-Targeted Approach.Foods (Basel, Switzerland) · 2025Article
- Process Regulation of Microbial-Driven Aldehyde Metabolism in Sauce-Flavor Baijiu Fermentation.Foods (Basel, Switzerland) · 2025Article
- Multi-Omics Insights into Microbial Community Dynamics and Functional Shifts During Double-Round Bottom Fermentation of Strong-Flavor Baijiu.Foods (Basel, Switzerland) · 2025Article
- Multiomics analysis of microbial succession and flavor formation mechanism during the fermentation process of Maotai-flavour Baijiu.Food chemistry: X · 2025Article
- Alterations in Biochemical Characteristics, Flavor, and Microbial Community During the Storage of Suancai.Foods (Basel, Switzerland) · 2025Article
- Temporal and Workshop Heterogeneity of Microbial Communities with Physicochemical Properties and Flavor Substances During Stacked Fermentation of Sauce-Flavor Baijiu.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Pit fermentation is the critical stage for flavor formation in sauce-flavored Baijiu (SFB). This study aimed to elucidate the fermentation characteristics in fermented grains at the start (EP) and at the end (OP) of pit fermentation across seven rounds of SFB.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.