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Effect of ‘wheat Qu’ on the fermentation processes and volatile flavour-active compounds of Chinese rice wine (Huangjiu)
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Isolation and Identification of Representative Fungi from Shaoxing Rice Wine Wheat Qu Using a Polyphasic Approach of Culture-Based and Molecular-Based Methods
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Characterization of Volatile and Semi-Volatile Compounds in Chinese Rice Wines by Headspace Solid Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry
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Analysis of Volatile Compounds in Shochu Koji, Sake Koji, and Steamed Rice by Gas Chromatography-Mass Spectrometry
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The Influence of Yeast Strains on the Volatile Flavour Compounds of Chinese Rice Wine
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Ferulic Acid Release and 4-Vinylguaiacol Formation during Chinese Rice Wine Brewing and Fermentation
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Yeast Modulation of Wine Flavor
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Studies on wheat lignin degradation by Pleurotus species using analytical pyrolysis
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Screening Spring Wheat for Midge Resistance in Relation to Ferulic Acid Content
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Chemical Characterization of the Aroma of Grenache Rosé Wines: Aroma Extract Dilution Analysis, Quantitative Determination, and Sensory Reconstitution Studies
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Ferulic Acid Release and 4-Vinylguaiacol Formation during Brewing and Fermentation: Indications for Feruloyl Esterase Activity inSaccharomyces cerevisiae
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Changes in the Aroma Compounds of Sake during Aging
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Characterization of Aroma Compounds in Chinese Rice Wine Qu by Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction
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Quantitation and Sensory Studies of Character Impact Odorants of Different White Wine Varieties
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Fermented beverages of pre- and proto-historic China
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Characterization of volatile compounds from Daqu‐a traditional Chinese liquor fermentation starter
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The Ehrlich Pathway for Fusel Alcohol Production: a Century of Research on Saccharomyces cerevisiae Metabolism
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Role of Tween 80 and Monoolein in a Lipid-Sterol-Protein Complex Which Enhances Ethanol Tolerance of Sake Yeasts
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Volatile Compounds in Foods and Beverages
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Bioconversion of Ferulic Acid to 4-Vinylguaiacol and 4-Ethylguaiacol and of 4-Vinylguaiacol to 4-Ethylguaiacol by Halotolerant Yeasts Belonging to the Genus Candida
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Ethanol Tolerance in Yeasts
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GC-Olfactometry analysis of the aroma components in sake koji
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Change in the aroma of sake koji during koji-making
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Research on wine flavor: A bibliometric and visual analysis (2003-2022)
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Metagenomics-based insights into the microbial community profiling and flavor development potentiality of baijiu Daqu and huangjiu wheat Qu
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A metagenomic analysis of the relationship between microorganisms and flavor development in Shaoxing mechanized huangjiu fermentation mashes
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Corrigendum: Flavor Formation in Chinese Rice Wine (Huangjiu): Impacts of the Flavor-Active Microorganisms, Raw Materials, and Fermentation Technology
inferred← citeshttps://doi.org/10.3389/fmicb.2021.664850openalex-snapshot
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Potential Use of Emerging Technologies for Preservation of Rice Wine and Their Effects on Quality: Updated Review
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Additional file 1 of Microbial succession and exploration of higher alcohols-producing core bacteria in northern Huangjiu fermentation
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