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

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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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