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Intelligent recognition of the fermentation stage of baijiu based on multi-dimensional data fusion and interpretable machine learning.

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Title: Intelligent recognition of the fermentation stage of baijiu based on multi-dimensional data fusion and interpretable machine learning.
Authors: Du L; Liquor Making Biotechnology and Intelligent Manufacturing of Key Laboratory of China National Light Industry, Sichuan University of Science and Engineering, Yibin 644005, People's Republic of China; School of Mechanical Engineering, Sichuan University of Science and Engineering, Yibin 644005, People's Republic of China., Zhou J; Liquor Making Biotechnology and Intelligent Manufacturing of Key Laboratory of China National Light Industry, Sichuan University of Science and Engineering, Yibin 644005, People's Republic of China; School of Mechanical Engineering, Sichuan University of Science and Engineering, Yibin 644005, People's Republic of China; Chengdu-Chongqing Economic Circle (Lu Zhou) Advanced Technology Research Institute, Luzhou 646000, People's Republic of China; School of Electrical, Computer and Telecommunications Engineering, University of Wollongong, New South Wales 2522, Australia. Electronic address: zhou1987g@163.com., Tang Y; Chengdu-Chongqing Economic Circle (Lu Zhou) Advanced Technology Research Institute, Luzhou 646000, People's Republic of China., Liu X; Chengdu-Chongqing Economic Circle (Lu Zhou) Advanced Technology Research Institute, Luzhou 646000, People's Republic of China., Zhong J; Chengdu-Chongqing Economic Circle (Lu Zhou) Advanced Technology Research Institute, Luzhou 646000, People's Republic of China., Yang B; Zui Qingfeng Co., Ltd., Luzhou 646000, People's Republic of China., He Y; Luzhou Municipal Advisory Committee, Luzhou 646000, People's Republic of China., Tuo X; School of Automation and Information Engineering, Sichuan University of Science and Engineering, Yibin 644005, People's Republic of China., Du H; School of Electrical, Computer and Telecommunications Engineering, University of Wollongong, New South Wales 2522, Australia.
Source: Food research international (Ottawa, Ont.) [Food Res Int] 2026 Apr 01; Vol. 229, pp. 118451. Date of Electronic Publication: 2026 Jan 17.
Publication Type: Journal Article
Journal Info: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: Intelligent recognition of the fermentation stage of baijiu based on multi-dimensional data fusion and interpretable machine learning.
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  Data: <searchLink fieldCode="AU" term="%22Du+L%22">Du L</searchLink>; Liquor Making Biotechnology and Intelligent Manufacturing of Key Laboratory of China National Light Industry, Sichuan University of Science and Engineering, Yibin 644005, People's Republic of China; School of Mechanical Engineering, Sichuan University of Science and Engineering, Yibin 644005, People's Republic of China.<br /><searchLink fieldCode="AU" term="%22Zhou+J%22">Zhou J</searchLink>; Liquor Making Biotechnology and Intelligent Manufacturing of Key Laboratory of China National Light Industry, Sichuan University of Science and Engineering, Yibin 644005, People's Republic of China; School of Mechanical Engineering, Sichuan University of Science and Engineering, Yibin 644005, People's Republic of China; Chengdu-Chongqing Economic Circle (Lu Zhou) Advanced Technology Research Institute, Luzhou 646000, People's Republic of China; School of Electrical, Computer and Telecommunications Engineering, University of Wollongong, New South Wales 2522, Australia. Electronic address: zhou1987g@163.com.<br /><searchLink fieldCode="AU" term="%22Tang+Y%22">Tang Y</searchLink>; Chengdu-Chongqing Economic Circle (Lu Zhou) Advanced Technology Research Institute, Luzhou 646000, People's Republic of China.<br /><searchLink fieldCode="AU" term="%22Liu+X%22">Liu X</searchLink>; Chengdu-Chongqing Economic Circle (Lu Zhou) Advanced Technology Research Institute, Luzhou 646000, People's Republic of China.<br /><searchLink fieldCode="AU" term="%22Zhong+J%22">Zhong J</searchLink>; Chengdu-Chongqing Economic Circle (Lu Zhou) Advanced Technology Research Institute, Luzhou 646000, People's Republic of China.<br /><searchLink fieldCode="AU" term="%22Yang+B%22">Yang B</searchLink>; Zui Qingfeng Co., Ltd., Luzhou 646000, People's Republic of China.<br /><searchLink fieldCode="AU" term="%22He+Y%22">He Y</searchLink>; Luzhou Municipal Advisory Committee, Luzhou 646000, People's Republic of China.<br /><searchLink fieldCode="AU" term="%22Tuo+X%22">Tuo X</searchLink>; School of Automation and Information Engineering, Sichuan University of Science and Engineering, Yibin 644005, People's Republic of China.<br /><searchLink fieldCode="AU" term="%22Du+H%22">Du H</searchLink>; School of Electrical, Computer and Telecommunications Engineering, University of Wollongong, New South Wales 2522, Australia.
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  Data: <searchLink fieldCode="JN" term="%229210143%22">Food research international (Ottawa, Ont.)</searchLink> [Food Res Int] 2026 Apr 01; Vol. 229, pp. 118451. <i>Date of Electronic Publication: </i>2026 Jan 17.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Published+on+behalf+of+the+Canadian+Institute+of+Food+Science+and+Technology+by+Elsevier+Applied+Science%22">Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science </searchLink><i>Country of Publication: </i>Canada <i>NLM ID: </i>9210143 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7145 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2209639969%22">09639969 </searchLink><i>NLM ISO Abbreviation: </i>Food Res Int <i>Subsets: </i>MEDLINE
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        Value: 10.1016/j.foodres.2026.118451
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        Text: English
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            – D: 01
              M: 04
              Text: 2026 Apr 01
              Type: published
              Y: 2026
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