LI Zhengtao1, NI Yongpei2, XIANG Xingben2, CAO Rongsheng2, ZHAO Jinsong1*
1(School of Biological Engineering,Sichuan University of Science & Engineering,Yibin 644000,China) 2(Anhui Yingjia Gong Liquor Co.Ltd.Lu′an 237271,china)
Abstract: Aging is an essential process of Luzhou-flavor Baijiu (Chinese liquor),the special environment of cave is beneficial to the aging of Baijiu.Cave aging Yingjiagong liquor stored at different storage years and locations were studied,the changes of its trace components were determined by gas chromatography,sensory analysis and physicochemical indexes.The results showed that,with the increase of aging time,the content of esters,aldehydes and ketones decreased,while the content of acids and alcohols increased ,there were differences in acids,esters,alcohols and aldehydes in different aging positions.This study reveals the effect of cave storage on the aging process of Luzhou-flavor Baijiu.It has certain guiding significance to optimize the cave aging of Luzhou-flavor Baijiu and improve liquor quality.
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2021, Vol. 47 
