In this study, the physical and chemical indexes, volatile flavor substances and sensory evaluation of base Baijiu samples in different storage containers were measured for two consecutive years.To explore the influence of different storage containers on the formation of style characteristics of Feng-flavor base Baijiu during storage.The results showed that during the two years, the pH of the base Baijiu stored in the stainless-steel vessel and the pottery jar decreased slowly, the total acid increased by less than 3%, and the total ester content decreased by 5.45% and 6.75%, respectively.The introduction of calcium carbonate in Jiuhai (a special storage vessel for Feng-flavor Baijiu) stored base Baijiu and good air permeability accelerated the hydrolysis of esters, the discharge of volatile acids and the oxidation of alcohols and aldehydes, resulting in a significant increase in pH of base Baijiu, a significant decrease in total acid and total ester, with a decrease rate of about 75% and 34%, respectively.The good air permeability of pottery jar and Jiuhai is conducive to the release of the base Baijiu ripe and evil flavor into the environment.especially, Feng-flavor Baijiu stored in Jiuhai has prominent honey and obvious Jiuhai flavor.Through principal component analysis and heat map analysis of 58 kinds of volatile substances, it was found that the characteristic flavor substances of base Baijiu stored in different containers for one year were very similar, but had significant differences from new base Baijiu and two-year base Baijiu, The characteristic flavor of base Baijiu stored for two years in stainless-steel vessel and pottery jar was similar.The content of low molecular esters and acids such as butyl butyrate, ethyl acetate, ethyl butyrate, and butyrate in the new Baijiu is high, which makes the new Baijiu more fragrant, new wine taste, sour taste heavier.The base Baijiu stored for one year contain more volatile substances such as 8-methyl nonaic acid, caprylic acid and hexyl caprylate, which makes the sweetness and fruit flavor prominent.In the base Baijiu stored for two years, there are many esters such as butyl isovalerate acetate and hexanol isoamyl alcohol, which makes the base Baijiu have the flavor of pineapple, fruit, and flower fragrance.In particular, the high content of propyl ethyl nonelate caproate in Jiuhai stored base Baijiu for two years, makes the base Baijiu sweet and mature, and also gives the base Baijiu unique honey fragrance.
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