Class information for:
Level 1: DAQU//CHINESE LIQUOR//PIT MUD

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
27410 230 30.7 66%


Bar chart of Publication_year

Last years might be incomplete

Hierarchy of classes
The table includes all classes above and classes immediately below the current class.


Cluster id Level Cluster label #P
3 4 PLANT SCIENCES//AGRONOMY//FOOD SCIENCE & TECHNOLOGY 1882812
128 3       BIOTECHNOLOGY & APPLIED MICROBIOLOGY//CELLULASE//XYLANASE 67277
1494 2             WINE//ACETIC ACID BACTERIA//ETHYL CARBAMATE 7592
27410 1                   DAQU//CHINESE LIQUOR//PIT MUD 230

Terms with highest relevance score


rank Term termType Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 DAQU authKW 3205261 11% 93% 26
2 CHINESE LIQUOR authKW 2892506 14% 68% 32
3 PIT MUD authKW 1319809 6% 76% 13
4 LUZHOU FLAVOR LIQUOR authKW 1194862 4% 100% 9
5 FERMENTATION STARTER authKW 1070945 5% 73% 11
6 WHEAT QU authKW 772432 3% 73% 8
7 ZAOPEI authKW 663812 2% 100% 5
8 MAOTAI FLAVOR LIQUOR authKW 531050 2% 100% 4
9 LIQUOR MAKING ENGN address 474149 2% 71% 5
10 HONG QU GLUTINOUS RICE WINE authKW 424838 2% 80% 4

Web of Science journal categories


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 Food Science & Technology 6749 62% 0% 142
2 Biotechnology & Applied Microbiology 742 25% 0% 57
3 Microbiology 600 22% 0% 51
4 Chemistry, Applied 434 13% 0% 31
5 Agriculture, Multidisciplinary 333 8% 0% 19
6 Nutrition & Dietetics 8 2% 0% 5
7 Agricultural Engineering 7 1% 0% 2
8 Spectroscopy 3 2% 0% 4
9 Engineering, Petroleum 3 0% 0% 1
10 Integrative & Complementary Medicine 1 0% 0% 1

Address terms


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 LIQUOR MAKING ENGN 474149 2% 71% 5
2 MINIST EDUCSYNERGET INNOVAT FOOD SAFETY NU 398287 1% 100% 3
3 LIGHT IND TEXT FOOD ENGN 390134 10% 13% 23
4 TECHNOL EQUIPMENT CHINESE RICE WINE 354031 2% 67% 4
5 IND ADV PROC CONTROL LIGHT IND 331901 2% 50% 5
6 IND BIOTECHNOLMINIST EDUC BIOTECHNOL 303454 2% 57% 4
7 JINJIANG 298708 3% 38% 6
8 IND BIOTECHNOL BIOTECHNOLMINIST EDUC 265525 1% 100% 2
9 MINIST EDUC BREWING MICROBIOL PL ENZYMOL 265525 1% 100% 2
10 RICE SORGHUM SCI 265525 1% 100% 2

Journals


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 JOURNAL OF THE INSTITUTE OF BREWING 101578 16% 2% 37
2 WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY 2963 5% 0% 11
3 FLAVOUR AND FRAGRANCE JOURNAL 2029 2% 0% 5
4 FOOD RESEARCH INTERNATIONAL 1976 4% 0% 9
5 INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 1887 4% 0% 10
6 HAKKOKOGAKU KAISHI-JOURNAL OF THE SOCIETY OF FERMENTATION TECHNOLOGY 1737 1% 1% 2
7 FOOD CONTROL 1673 3% 0% 8
8 FOOD ANALYTICAL METHODS 1336 2% 0% 4
9 FRONTIERS IN LIFE SCIENCE 1133 0% 1% 1
10 ANNALS OF MICROBIOLOGY 1129 2% 0% 4

Author Key Words


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class		 LCSH search Wikipedia search
1 DAQU 3205261 11% 93% 26 Search DAQU Search DAQU
2 CHINESE LIQUOR 2892506 14% 68% 32 Search CHINESE+LIQUOR Search CHINESE+LIQUOR
3 PIT MUD 1319809 6% 76% 13 Search PIT+MUD Search PIT+MUD
4 LUZHOU FLAVOR LIQUOR 1194862 4% 100% 9 Search LUZHOU+FLAVOR+LIQUOR Search LUZHOU+FLAVOR+LIQUOR
5 FERMENTATION STARTER 1070945 5% 73% 11 Search FERMENTATION+STARTER Search FERMENTATION+STARTER
6 WHEAT QU 772432 3% 73% 8 Search WHEAT+QU Search WHEAT+QU
7 ZAOPEI 663812 2% 100% 5 Search ZAOPEI Search ZAOPEI
8 MAOTAI FLAVOR LIQUOR 531050 2% 100% 4 Search MAOTAI+FLAVOR+LIQUOR Search MAOTAI+FLAVOR+LIQUOR
9 HONG QU GLUTINOUS RICE WINE 424838 2% 80% 4 Search HONG+QU+GLUTINOUS+RICE+WINE Search HONG+QU+GLUTINOUS+RICE+WINE
10 LUZHOU FLAVOUR LIQUOR 398287 1% 100% 3 Search LUZHOU+FLAVOUR+LIQUOR Search LUZHOU+FLAVOUR+LIQUOR

Core articles
The table includes core articles in the class. The following variables is taken into account for the relevance score of an article in a cluster c:
(1) Number of references referring to publications in the class.
(2) Share of total number of active references referring to publications in the class.
(3) Age of the article. New articles get higher score than old articles.
(4) Citation rate, normalized to year.


Rank Reference # ref.
in cl.		 Shr. of ref. in
cl.		 Citations
1 WANG, HY , XU, Y , (2015) EFFECT OF TEMPERATURE ON MICROBIAL COMPOSITION OF STARTER CULTURE FOR CHINESE LIGHT AROMA STYLE LIQUOR FERMENTATION.LETTERS IN APPLIED MICROBIOLOGY. VOL. 60. ISSUE 1. P. 85 -91 13 65% 5
2 LI, JJ , SONG, CX , HOU, CJ , HUO, DQ , SHEN, CH , LUO, XG , YANG, M , FA, HB , (2014) DEVELOPMENT OF A COLORIMETRIC SENSOR ARRAY FOR THE DISCRIMINATION OF CHINESE LIQUORS BASED ON SELECTED VOLATILE MARKERS DETERMINED BY GC-MS.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. VOL. 62. ISSUE 43. P. 10422 -10430 17 52% 8
3 YAN, Z , ZHENG, XW , CHEN, JY , HAN, JS , HAN, BZ , (2013) EFFECT OF DIFFERENT BACILLUS STRAINS ON THE PROFILE OF ORGANIC ACIDS IN A LIQUID CULTURE OF DAQU.JOURNAL OF THE INSTITUTE OF BREWING. VOL. 119. ISSUE 1-2. P. 78-83 12 75% 3
4 LIU, SP , MAO, J , LIU, YY , MENG, XY , JI, ZW , ZHOU, ZL , AI-LATI, A , (2015) BACTERIAL SUCCESSION AND THE DYNAMICS OF VOLATILE COMPOUNDS DURING THE FERMENTATION OF CHINESE RICE WINE FROM SHAOXING REGION.WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY. VOL. 31. ISSUE 12. P. 1907 -1921 20 43% 0
5 XU, ML , YU, Y , RAMASWAMY, HS , ZHU, SM , (2017) CHARACTERIZATION OF CHINESE LIQUOR AROMA COMPONENTS DURING AGING PROCESS AND LIQUOR AGE DISCRIMINATION USING GAS CHROMATOGRAPHY COMBINED WITH MULTIVARIABLE STATISTICS.SCIENTIFIC REPORTS. VOL. 7. ISSUE . P. - 15 48% 0
6 LIU, CL , HUANG, D , ZHANG, WX , (2016) COMBINING CULTURE-DEPENDENT AND CULTURE-INDEPENDENT MOLECULAR METHODS FOR THE ISOLATION AND PURIFICATION OF A POTENTIALLY NOVEL ANAEROBIC SPECIES FROM PIT MUD IN A CHINESE LIQUOR DISTILLERY.JOURNAL OF THE INSTITUTE OF BREWING. VOL. 122. ISSUE 4. P. 754 -762 16 42% 0
7 WANG, PX , MAO, J , MENG, XY , LI, XZ , LIU, YY , FENG, H , (2014) CHANGES IN FLAVOUR CHARACTERISTICS AND BACTERIAL DIVERSITY DURING TRADITIONAL FERMENTATION OF CHINESE RICE WINES FROM SHAOXING REGION.FOOD CONTROL. VOL. 44. ISSUE . P. 58 -63 12 52% 7
8 ZHENG, XW , TABRIZI, MR , NOUT, MJR , HAN, BZ , (2011) DAQU - A TRADITIONAL CHINESE LIQUOR FERMENTATION STARTER.JOURNAL OF THE INSTITUTE OF BREWING. VOL. 117. ISSUE 1. P. 82-90 10 56% 40
9 GOU, M , WANG, HZ , YUAN, HW , ZHANG, WX , TANG, YQ , KIDA, K , (2015) CHARACTERIZATION OF THE MICROBIAL COMMUNITY IN THREE TYPES OF FERMENTATION STARTERS USED FOR CHINESE LIQUOR PRODUCTION.JOURNAL OF THE INSTITUTE OF BREWING. VOL. 121. ISSUE 4. P. 620 -627 14 41% 0
10 LIU, MK , TANG, YM , ZHAO, K , LIU, Y , GUO, XJ , REN, DQ , YAO, WC , TIAN, XH , GU, YF , YI, B , ET AL (2017) DETERMINATION OF THE FUNGAL COMMUNITY OF PIT MUD IN FERMENTATION CELLARS FOR CHINESE STRONG-FLAVOR LIQUOR, USING DGGE AND ILLUMINA MISEQ SEQUENCING.FOOD RESEARCH INTERNATIONAL. VOL. 91. ISSUE . P. 80 -87 15 36% 0

Classes with closest relation at Level 1


Rank Class id link
1 16371 SOY SAUCE//FISH SAUCE//DOENJANG
2 9475 OAK WOOD//OAK CHIPS//BRANDY
3 19558 KIMCHI//SAUERKRAUT//KIMCHI FERMENTATION
4 2049 WINE//METHOXYPYRAZINES//AROMA
5 10550 NUTR SCI ALIMENTAI//KINEMA//UGBA
6 25884 TEMPEH//TEMPE//RHIZOPUS OLIGOSPORUS
7 3397 NON SACCHAROMYCES//WINE YEAST//BRETTANOMYCES
8 21861 ETHYL CARBAMATE//UREA DEGRADATION KINETICS//VINYL CARBAMATE
9 20361 PESTICIDE FORMULATIONS//FRUIT CONTENT//OSCILLATION TYPE DENSIMETRY
10 17159 ALCOHOL ACETYLTRANSFERASE//2 PHENYLETHANOL//SAKE YEAST

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