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...

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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
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https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-5-47.pdf

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