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Chromatograph Skeleton Components of Feng-flavor Baijiu during Different Production Stages

Author

Listed:
  • LIU, Lili
  • YANG, Hui
  • YAN, Zongke
  • QI, Yaohua
  • JING, Xiong
  • SU, Pengfei

Abstract

Production of Feng-flavor baijiu includes six stages (first fermented stage, second fermented stage, third fermented stage, normal fermented stage and quitting fermented stage, ending of fermented stage). Each stage of the base liquor has its own style. The main chromatogram structure components were analyzed by gas chromatography (GC), to explore the characteristics of base baijiu during different production stages, which can provide a reference for classification storage and body design of baijiu.

Suggested Citation

  • LIU, Lili & YANG, Hui & YAN, Zongke & QI, Yaohua & JING, Xiong & SU, Pengfei, 2022. "Chromatograph Skeleton Components of Feng-flavor Baijiu during Different Production Stages," Asian Agricultural Research, USA-China Science and Culture Media Corporation, vol. 14(04), April.
    • Handle: RePEc:ags:asagre:330043
    DOI: 10.22004/ag.econ.330043
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    Agribusiness;

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