ArticleFoods (Basel, Switzerland)2026
Investigating the Spatial Heterogeneity of Microbial Communities and Flavor Compounds During the First Fermentation Stage of Sauce-Flavor Baijiu.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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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
1 citing paper in PubMed.
- Gradient-Regulated Acid-Alcohol-Ester Metabolism in Stress-Tolerant Functional Units During Chinese Baijiu Solid-State Fermentation.Foods (Basel, Switzerland) · 2026Review
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Authors and funding
8 authors.
Funding
Abstract
The first fermentation round serves as the critical starting point for the formation of the sauce-flavor style. However, the spatial heterogeneity and intrinsic relationships between the microbial community, physicochemical properties, and flavor compounds in the first-round fermented grains remain unclear. In this work, microbial communities and volatile compounds across different layers of the fermentation pit were investigated. Results showed both acidity and ethanol content decreased with increasing depth.
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Registered trials
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