What Are the Main Factors That Affect the Flavor of Sauce-Aroma Baijiu
Jiao Niu, Shiqi Yang, Yi Shen, Wei Cheng, Hehe Li, Jinyuan Sun +2 more
Foods
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 influencing the formation of its flavor. To this end, reviews are hereby carried out over factors including different components in brewing raw materials, geographical environment of Baijiu production, brewing technology including the production of high-temperature Daqu and the brewing process, storage technology including the type of storage containers, storage time and storage temperature involved in the production of Sauce-aroma Baijiu. In addition, the effects of these factors on the flavor formation of Sauce-aroma Baijiu are also revealed, providing references and forging a foundation for stabilizing and improving the quality of Sauce-aroma Baijiu.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
components in brewing raw materials affect flavor formation of Sauce-aroma Baijiu
“reviews are hereby carried out over factors including different components in brewing raw materials, geographical environment of Baijiu production, brewing technology including the production of high-...”
storage technology affect flavor formation of Sauce-aroma Baijiu
“storage technology including the type of storage containers, storage time and storage temperature involved in the production of Sauce-aroma Baijiu”
high-temperature Daqu affect flavor formation of Sauce-aroma Baijiu
“brewing technology including the production of high-temperature Daqu and the brewing process”