Comparative study on the evolution of volatile compounds in base liquor and finished product during the aging process of Jiang-flavor type Baijiu

ZHAO Tengfei, ZHANG Zhang, ZHAO Liang, ZHANG Ji, ZHU Guojun, WU Changgui, LI Yinqiang, WANG Zhenlin, LI Tingting, TANG Shaopei

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (17) : 112-119.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (17) : 112-119. DOI: 10.13995/j.cnki.11-1802/ts.045377

Comparative study on the evolution of volatile compounds in base liquor and finished product during the aging process of Jiang-flavor type Baijiu

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(17): 112-119 https://doi.org/10.13995/j.cnki.11-1802/ts.045377

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