Effect of different production techniques on the changes in acid and ester in sauce-flavor Baijiu

Effect of different production techniques on the changes in acid and ester in sauce-flavor Baijiu

In this study, the effects of different stacking methods (traditional stacking, covered stacking) and fermentation time (30 d, 35 d, 40 d) on the physicochemical indexes of fermented grains and the acid and ester content in base liquor of sauce-flavor (Jiangxiangxing) Baijiu were investigated to pro...

Full description

Saved in:

Bibliographic Details
Main Author:	YANG Ming, ZHU Weimin, CHEN Xiangmei, GAN Linyao, WEI Heli, YANG Cheng, YANG Yun, ZHANG Jie
Format:	Article
Language:	English
Published:	Editorial Department of China Brewing 2024-12-01
Series:	Zhongguo niangzao
Subjects:	sauce-flavor baijiu\|stacking method\|fermentation cycle\|total acid\|total ester
Online Access:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-12-149.pdf
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

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)

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)

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)

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)

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)

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)

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)

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)

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)

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)

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)

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)

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)

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)

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)

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)

Changes of yeast, enzyme activity and metabolites of fermented grains of sauce-flavor Baijiu during stacking
by: HU Chunhong, LI Xintao, LU Jun, LIN Liangcai, ZHANG Cuiying, LI Changwen, YE Zhengliang, XIAO Dongguang
Published: (2024-06-01)

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)

Improvement of national standard detection method for total ester content in Baijiu
by: CHUN Jun, WANG Fan, WANG Jiatong, ZHAO Yamin, WU Jianxia, LIN Lin
Published: (2024-08-01)

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)

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)

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)

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)

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)

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)

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 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)

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)

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)

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 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)

Effect of pit space differences of sauce-flavor Baijiu production on the quality of the fourth-round base liquor
by: LIAO Fengmei, CHEN Renyuan, YANG Xueli, ZHAO Cheng, LI Xiaobo, YU Fangqiang, WANG Ye, ZHANG Hanren, WU Xinying
Published: (2025-05-01)

Isolation and aromatic-producing characteristics of yeasts from stacking fermented grains of sesame-flavor Baijiu
by: REN Guanghua, ZHANG Mengmeng, LIU Yutao, SHANG Hailin, QIN Bingwei, CUI Xinying, WU Yuxuan, CUI Jipeng, SHI Guoliang
Published: (2024-05-01)

Analysis on the microbial community structure and differences in Daqu and fermented grains of strong-flavor and light-flavor Baijiu based on high-throughput sequencing
by: DU Hui, YANG Fang, YANG Junshan, HE Wanqing, GUO Guimei, WANG Lihong, LIU Meiyu
Published: (2025-05-01)

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)

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)

Difference of higher fatty acids and their ethyl esters in the distillation and aging of strong-flavor Baijiu
by: WANG Wenlong, XU Defu, AO Zonghua, ZHOU Jun, MING Hongmei, ZHOU Yanni, ZHENG Yilong
Published: (2025-05-01)