Chinese rice wine (CRW) is a traditional and unique alcoholic beverage in China, favored
by many consumers for its rich aroma, unique taste, and complex ingredients. Its flavor is …

In the current arena of time, the transformation of society has improved the standard of living
in terms of lifestyle and their nutritional demands and requirements. The microorganisms …

Chili paste, is a popular traditional product derived from chili pepper, and its fermentation
system is affected by the variable concentration of capsaicin, which originates from the …

This study aimed to improve the flavor of fermented soybean foods and to investigate the
molecular mechanisms of this flavor improvement phenomenon. Three fermented soybean …

The application of pesticides is critical during the growth of high-quality grape for wine
making. However, pesticide residues have significant influence on the wine flavor. In this …

Jujube pulp separated from Ziziphus jujube is often discarded after processing, resulting in a
serious waste of resources and environmental pollution. Herein, Ziziphus jujube pulp was …

BACKGROUND It has been well accepted that lactic acid bacteria (LAB) are the main
bacterial genera present during the brewing of Chinese rice wine (CRW). LAB plays a …

Abstract Background The traditional Sichuan Sun-dried vinegar (SSV) with unique flavor
and taste is believed to be generated by the solid-state fermentation craft. However, how …

Yongchuan douchi (YCDC) is a traditional Chinese condiment famous for its distinct flavor
and texture. This study utilized high-throughput sequencing to analyze the microbial …

Fermented beverages (FBs) are facing challenges in functional performance and flavor
complexity, necessitating the development of new multi-functional options. Traditional …