Project description:Rice is one of the main raw materials for Baijiu fermentation and plays an important role in the process of Baijiu brewing. Different varieties of rice may have different compositions of aroma substances in Baijiu due to different contents of physical and chemical components (amylopectin, tannin, fat, etc.), which may affect liquor quality. However, there is currently no systematic understanding of the differences in the types and contents of physicochemical components among different varieties of rice. This study mainly uses modern technological methods to conduct in-depth analysis and precise determination of the physicochemical components of different rice varieties, exploring the differences in physicochemical components of different rice varieties. This study will lay the foundation for the directional breeding of rice for liquor making, and strongly promote the Baijiu industry to accurately screen rice raw materials with higher quality and adaptability.
Project description:Characteristics of microbial community in Chinese rice flavor Baijiu
| PRJNA699433 | ENA
Project description:Fungal community during Xin-flavor baijiu brewing
| PRJNA766506 | ENA
Project description:Bacterial community during Xin-flavor baijiu brewing
| PRJNA766501 | ENA
Project description:Baijiu brewing
| PRJNA955418 | ENA
Project description:The dynamic changes and relationships among microbial community, physicochemical properties and flavor substances in fermented grains of Chinese strong-flavor Baijiu
| PRJNA668455 | ENA
Project description:Dynamics of microbial community during strong-flavor baijiu fermentation
| PRJNA899364 | ENA
Project description:Studies of bacterial diversity on Chinese Strong-flavor Baijiu
