Effect of pit space differences of sauce-flavor Baijiu production on the quality of the fourth-round base liquor

Effect of pit space differences of sauce-flavor Baijiu production on the quality of the fourth-round base liquor

In order to investigate the quality differences of base liquor produced from fermented grains in different spatial locations of sauce-flavor (Jiangxiangxing) Baijiu pit, the volatile components in the base liquor of the fourth-round sauce-flavor Baijiu were quantitatively analyzed using gas chromato...

Full description

Saved in:

Bibliographic Details
Main Author:	LIAO Fengmei, CHEN Renyuan, YANG Xueli, ZHAO Cheng, LI Xiaobo, YU Fangqiang, WANG Ye, ZHANG Hanren, WU Xinying
Format:	Article
Language:	English
Published:	Editorial Department of China Brewing 2025-05-01
Series:	Zhongguo niangzao
Subjects:	sauce-flavor baijiu\|gc-fid\|orthogonal partial least squares-discriminant analysis\|odor activity value\|correlation analysis
Online Access:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-5-47.pdf
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Analysis on the differences in volatile components of different typical base liquor of sauce-flavor Baijiu based on GC-IMS
by: LIAO Fengmei, CHEN Renyuan, YANG Xueli, ZHAO Cheng, LI Xiaobo, YU Fangqiang, WANG Ye, ZHANG Hanren, WU Xinying
Published: (2025-03-01)

Analysis of sensory and flavor components characteristics of sauce-flavor Baijiu base liquor with different rounds and grades
by: YU Xiaobin, HUANG Zhangjun, LIU Xiaogang, YU Songbai, WU Qixiao, SHEN Caihong, AO Ling, AO Zonghua
Published: (2024-08-01)

Sensory characteristics and the difference law of volatile components in rounds base liquor of sauce-flavor Baijiu
by: ZHU Xiaochun, WU Lan, SHANG Yuhao, SUN Youlan, YOU Xiaolong, HU Jianfeng, HU Feng
Published: (2025-06-01)

Analysis on the difference of volatile flavor compounds of the first round base liquor of sauce-flavor Baijiu with different years
by: SHI Wei, JIN Xinghong, HUANG Ting, WANG Xiangyong, GUO Ju, ZHAO Meimei, YANG Tingting, SHEN Xingtang
Published: (2025-01-01)

Analysis on the difference of characteristic flavor and sensory characteristics of sauce-flavor rounds original liquor
by: SHI Xin, FAN Chenming, ZHANG Fangli, MU Xianyong, DING Qingqing, ZHOU Kaifei, HUI Ming
Published: (2025-01-01)

Research progress on the intelligent brewing of sauce-flavor Baijiu
by: LIU Liping, DU Yake, WU Cheng, HU Jianfeng, HU Feng, WANG Diqiang
Published: (2025-06-01)

Machine learning combined with GC-FID for discrimination of different categories of maotai-flavor baijiu
by: Liang Yang, et al.
Published: (2025-05-01)

Analysis of flavor substances and differences of sauce-flavor Baijiu with different quality grades
by: WANG Jinlong, YIN Yanshun, TIAN Dongwei, HU Jianfeng, CHENG Pingyan
Published: (2024-01-01)

Characteristics of fermented grains of sauce-flavor Baijiu from Xiasha to the 4th rounds accumulation
by: LI Xintao, HU Chunhong, LIN Liangcai, LU Jun, ZHANG Cuiying, LI Changwen, YE Zhengliang, XIAO Dongguang
Published: (2024-07-01)

Research progress on the flavor and key substance analysis techniques of sauce-flavor Baijiu
by: HE Yanyan, LIU Junnan, LI Ruijie, DING Runyue, YANG Yang, LI Shu, ZHAO Qiao, ZHONG Xiaozhong, WANG Songtao, ZHOU Jiayu
Published: (2024-11-01)

Research progress of fungi and their functional properties in the brewing process of sauce-, strong- and light-flavor Baijiu
by: HAN Bingyu, CHEN Huitai, LI Zongjun
Published: (2024-03-01)

Changes of tetramethylpyrazine-producing functional microorganisms during stacking fermentation in the 1st (Xiasha) and the 2nd (Zaosha) rounds of sauce-flavor Baijiu production
by: LONG Yafei, ZHU Zi, GUO Chunqin, RAN Guangyao, HU Zhihui, WU Deguang
Published: (2024-10-01)

Determination of four organic acids in sauce-flavor Baijiu by HPLC
by: YI Zhongwei, CAI Wenchao, YU Peirong, CHEN Wei, SHAN Chunhui, WANG Yurong, QU Dingwu
Published: (2025-06-01)

Difference and discrimination of infrared spectral properties of sauce-flavor Baijiu with different processes
by: WU Deguang, ZHANG Wenjuan, LU Jun, WANG Fan, FENG Haiyan, XIA Ya, TANG Ping, LI Changwen
Published: (2025-02-01)

Changes in flavor profile of sauce-flavor baijiu: Perceptual interactions between 1-propanol and aroma compounds
by: Han Zhao, et al.
Published: (2025-01-01)

Temporal and Workshop Heterogeneity of Microbial Communities with Physicochemical Properties and Flavor Substances During Stacked Fermentation of Sauce-Flavor Baijiu
by: Jiao Niu, et al.
Published: (2025-03-01)

Effects of flavor components of sauce-flavor Baijiu on ethanol metabolism and key enzyme activities in mice
by: HAN Rui, FANG Shuai, XIA Yu, WANG Yan, ZHAO Yingying, HU Cheng
Published: (2024-06-01)

Analysis of volatile flavor components of sauce-flavor Baijiu of different aging years
by: LAI Yucheng, GUO Hongli, ZHANG Jiaojiao, XIAN Tingting, SUN Zhiwei, LI Jin, LIU Haipo, ZHAO Jinsong, HAN Xinglin
Published: (2025-04-01)

Research progress on microorganisms, physicochemical factors, and flavor substances in stacking fermented grains in sauce-flavor Baijiu production
by: AN Kaiyuan, DU Yanhong, NIE Jianguang, LI Tingting, TAN Hao, LI Simai, SHI Linming, CHEN Sijia, HU Boyuan, HU Chunhong
Published: (2025-06-01)

Effect of different production techniques on the changes in acid and ester in sauce-flavor Baijiu
by: YANG Ming, ZHU Weimin, CHEN Xiangmei, GAN Linyao, WEI Heli, YANG Cheng, YANG Yun, ZHANG Jie
Published: (2024-12-01)

Influence of drinking temperature on the sensory quality of Wuyou sauce-flavor Baijiu
by: SONG Xianchuang, ZHANG Jiaojiao, REN Yiping, XIONG Lin, HU Jinghui, WANG Fengqin, LI Yajun, ZHOU Shuai, HAN Xinglin
Published: (2025-04-01)

Review and prospect of high-temperature stacking fermentation technology innovation research for sauce-flavor Baijiu
by: YANG Lei, YU Hui, LUO Nanhai, WANG Ye, XIE Jun
Published: (2024-02-01)

Research progress on the comprehensive utilization of pit bottom water of distiller's grains,a by-product of sauce-flavor Baijiu
by: YANG Wenjuan, WANG Xiaodan, JIANG Wen, CAO Wentao
Published: (2024-03-01)

Analysis and suggestions on marketing mode of Maotai town sauce-flavor Baijiu enterprises under the background of digital economy
by: WANG Zhentao, HUANG Tingxue, ZHANG Quan
Published: (2025-01-01)

Machine learning discrimination and prediction of different quality grades of sauce-flavor baijiu based on biomarker and key flavor compounds screening
by: Shuai Li, et al.
Published: (2024-12-01)

Simultaneous determination of 12 pyrazine compounds in sauce-flavor Baijiu of different aging years by UPLC-MS/MS
by: YANG Sha, LUO Yuhang, ZHANG Ji, HOU Rui
Published: (2024-10-01)

Temporal and Spatial Distribution Patterns and Traceability Analysis of Furfural and Furfuryl Alcohol in the Brewing Process of Sauce-Flavor Baijiu
by: YANG Tingting, HUANG Yongguang, ZUO Qiancheng, ZHAO Cong
Published: (2025-03-01)

Environmental fungal community structure of Gulin and Jian'ou sauce-flavor Baijiu producing area
by: ZHENG Xinrong, ZHAO Jinsong, LIU Mingming, ZHAO Minhui, LUO Huibo, GONG Lijuan
Published: (2025-04-01)

Analysis of Pyrazine Compounds of Sauce-flavor Baijiu from Different Regions
by: Ling XIANG, et al.
Published: (2025-06-01)

Development status and capacity enhancement path of the whole industry chain of sauce-flavor Baijiu in Guizhou province
by: YANG Zhirui, RAN Hongyan
Published: (2025-03-01)

Simultaneous determination of 19 pyrazines and furans compounds in vintage sauce-flavor Baijiu by GC-MS/MS
by: CHEN Yan, WANG Xiaoyan, LIU Chong, YANG Sha, ZHANG Ji
Published: (2024-09-01)

Analysis of differential components in sauce-flavor Baijiu with different aging years based on non-targeted metabolomics
by: JIAO Yu, SU Wei, MU Yingchun, ZHAO Chi, WANG Aimin, ZHENG Jie
Published: (2025-05-01)

Analysis on the differences of volatile flavor compounds in sauce-flavor rounds base liquor from different producing areas
by: FAN Kuanxiu, JIANG Xiang, WEI Heli, ZHU Weimin, GAN Linyao, CHEN Xiangmei, ZHANG Jie, TAN Qibo, YANG Ming
Published: (2024-12-01)

Mechanism of double pile accumulation affecting fermentation of sauce-flavor Baijiu
by: MOU Zhen, WANG Ding, WANG Yabin, QIU Yong, LUO Aimin
Published: (2024-07-01)

Digital marketing transformation strategy of Guizhou medium-, small- and micro-sized sauce-flavor Baijiu enterprises
by: WANG Zhentao, HUANG Tingxue, ZHANG Quan
Published: (2025-05-01)

Optimization of extraction process and antioxidant activity of total flavonoids from sauce-flavor Baijiu distiller's grains
by: LI Fangxiang, TANG Jiale, YU Zhengtao, WANG Guiyuan, XIE Yi
Published: (2025-02-01)

Difference analysis of flavor characteristics of Jiangxiangxing Baijiu in Guizhou regions with different altitude
by: ZOU Feiyun, CHEN Mengqiang, LIU Fan, LI Tao, QIU Shuyi, ZHOU Hongxiang
Published: (2025-06-01)

Establishment and application of a method for determination of trace volatile aroma components in sauce-flavor Baijiu
by: WANG Jinlong, ZHU Xiaochun, YOU Xiaolong, TIAN Dongwei, LU Lunwei, HU Jianfeng
Published: (2025-04-01)

High-Coverage Profiling of Hydroxyl and Amino Compounds in Sauce-Flavor Baijiu Using Bromine Isotope Labeling and Ultra-High Performance Liquid Chromatography–High-Resolution Mass Spectrometry
by: Zixuan Wang, et al.
Published: (2025-07-01)

Analysis of physiochemical indicators and volatile flavor compounds in the process of sauce-flavor high-temperature Daqu in different regions
by: KANG Xinyue, GUO Ying, QIN Liqin, SHAN Qimuge, HAO Shuyue, TANG Ping, LU Jun
Published: (2025-06-01)