Differences of volatile flavor substances in the second-round base liquor of sauce-flavor Baijiu with different aging years based on non-targeted metabolomics
Taking the second-round base liquor of sauce-flavor (Jiangxiangxing) Baijiu produced in different years (2021, 2022 and 2023) from a distillery in Maotai town as the research objects, the differences of volatile flavor substances in second-round base liquor with different aging years were analyzed b...
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Editorial Department of China Brewing
2025-02-01
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| Schriftenreihe: | Zhongguo niangzao |
| Schlagworte: | |
| Online-Zugang: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-2-95.pdf |
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