Multi-omics analysis reveals the aging mechanism during Baobaoqu storage for the production of Wuliangye Baijiu

Food Chemistry X 2026 Open access

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Authors: Qingchun Luo, Xi Li, Jianghua Li, Pengju Zhao, Jian Chen, Xuejun Lei, Yun Lu, Lin Deng, Kangzhuo Yang, Jian Su, Dong Zhao, Jia Zheng
+1 more Xinrui Zhao
DOI: 10.1016/j.fochx.2026.104232
Cited by: 1
References: 62

Abstract

. The findings of this study indicate that a suitable combination of premium and normal Baobaoqu is necessary and provides a scientific basis for optimizing the Baobaoqu aging conditions and enhancing Baijiu quality.

Fields of Study & Subjects

Traditional Chinese Medicine Studies Ziziphus Jujuba Studies and Applications Microbial Metabolism and Applications

Publication details

Journal / source
Food Chemistry X
Publisher
Elsevier BV
Volume
38
Pages
104232–104232
Publication date
21 July 2026
Language
EN