期刊： JOURNAL OF THE INSTITUTE OF BREWING, 2022; 128 (2)
The xylanase inhibitor from barley (Hordeum vulgare L.) can inhibit diverse microbial endoxylanases, which have been proposed to induce premature yeas......
期刊： JOURNAL OF THE INSTITUTE OF BREWING, 2022; 128 (3)
Commercial koji are increasingly used as the microbial inoculum in the production of rice wine. This study reports on the use of six commercial koji o......
期刊： JOURNAL OF THE INSTITUTE OF BREWING, 2022; 128 (4)
Premature yeast flocculation (PYF) is a sporadic problem in brewery fermentations that results in the incomplete utilisation of fermentable sugars. Th......
期刊： JOURNAL OF THE INSTITUTE OF BREWING, 2022; 128 (1)
Baijiu is a traditional Chinese distilled beverage. There are twelve types of Chinese baijiu, each requiring different production technologies resulti......
期刊： JOURNAL OF THE INSTITUTE OF BREWING, 2020; 126 (1)
Baijiu - Chinese white spirits - contain a plethora of volatile compounds of which only some have been identified. This study reports two pre-treatmen......
期刊： JOURNAL OF THE INSTITUTE OF BREWING, 2020; 126 (1)
Daqu is a saccharifying and fermentation agent for Baijiu production. It provides ingredients, flavours or flavour precursors, microorganisms and enzy......
期刊： JOURNAL OF THE INSTITUTE OF BREWING, 2020; 126 (1)
Sesame flavour liquor is a traditional Chinese distilled spirit with fruity, sweaty, roasted sesame and floral aromas. High temperature Daqu productio......
期刊： JOURNAL OF THE INSTITUTE OF BREWING, 2020; 126 (1)
Zhijiang Baijiu is a Chinese strong flavour liquor produced using a traditional Chinese solid state fermentation involving microorganisms in pit mud o......
期刊： JOURNAL OF THE INSTITUTE OF BREWING, 2020; 126 (1)
Lactic acid bacteria and their metabolites play important roles in defining Chinese liquor flavour. Currently, the role of lactic acid bacteria in liq......
期刊： JOURNAL OF THE INSTITUTE OF BREWING, 2020; 126 (2)
Light flavour baijiu, one the three major types of liquor in China, is popular with consumers, particularly in northern China. To understand how micro......
期刊： JOURNAL OF THE INSTITUTE OF BREWING, 2020; 126 (2)
Mixed culture fermentation with lager yeast is relatively new in brewing. Maintaining the proportion of strains during fermentation is important to as......
期刊： JOURNAL OF THE INSTITUTE OF BREWING, 2020; 126 (3)
Sorghum is a key raw material in the production of Chinese liquor, that contributes to product quality. The role of regional sources of sorghum remain......
期刊： JOURNAL OF THE INSTITUTE OF BREWING, 2020; 126 (3)
The use of barley malt infected with microorganisms can induce premature yeast flocculation (PYF) during fermentation. To understand this further, it ......
期刊： JOURNAL OF THE INSTITUTE OF BREWING, 2020; 126 (3)
Sesame flavour baijiu is an important style of Chinese liquor (Baijiu). However, the characteristic flavour substances of sesame flavour baijiu and as......
期刊： JOURNAL OF THE INSTITUTE OF BREWING, 2019; 125 (1)
Lactic acid is the main acid produced during the Maotai liquor brewing process, influencing the quality of the base liquor and fermentation process. H......
