Investigation on fresh bamboo replacing rice husks for brewing light-aroma Baijiu.
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DOI: 10.1111/1750-3841.16481
Abstract: Husks are the main source of bran and furfural flavor in traditional Chinese light-aroma Baijiu, but they negatively affect its smell and taste. Here, bran husks were replaced with fresh bamboo to brew light-aroma Baijiu.… read more here.
Keywords: aroma baijiu; light aroma; fresh bamboo;
HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu
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DOI: 10.3390/foods11010116
Abstract: Daqu has gained wide attention because it is an essential source of microorganisms and flavor in baijiu production. In this study, HS-SPME combined with GC-MS/O was used to analyze the volatile flavor components of Strong… read more here.
Keywords: daqu; strong aroma; baijiu daqu; aroma baijiu ... See more keywords
What Are the Main Factors That Affect the Flavor of Sauce-Aroma Baijiu
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DOI: 10.3390/foods11213534
Abstract: Sauce-aroma Baijiu is a distilled Baijiu well-known in China, and features a unique sauce-aroma style formed by a complex producing process in a specific geographical environment. However, there are few comprehensive reviews of the factors… read more here.
Keywords: aroma baijiu; sauce aroma; baijiu; flavor ... See more keywords