Research and development of a light-strong flavor Baijiu

• Published in: Zhōngguó niàngzào Vol. 43; no. 11; pp. 211 - 215
• Main Author: HAN Rui, DANG Gaoping, CHENG Tianbo, WANG Qiancun, LU Hongke, ZHANG Hui, PENG Tao
• Format: Journal Article
• Language: English
• Published: Editorial Department of China Brewing 01.11.2024
• Subjects: baijiu|light-strong flavor|golden division structure pit|"1322" brewing technology
• ISSN: 0254-5071
• DOI: 10.11882/j.issn.0254-5071.2024.11.033

A fermentation pit with golden division structure was designed, more than 2/3 of the pit wall was lined with ant stone, and less than 1/3 of the pit wall and bottom were lined with pit mud cultured by artificial aged pit technology. Based on this, the light-strong flavor Baijiu was successfully developed using the "1322" brewing technology of "once feeding, thrice fermentation, twice liquor collection, and twice pot distillation", which confirmed the feasibility of "the co-fermentation of light and strong", and the good operating practices and standards for the production of light-strong flavor Baijiu were formulated. The results showed that the light-strong flavor Baijiu obtained by using pit with golden division structure and "1322" brewing technology had the characteristics of fragrance and auxiliary pit fragrance, the main flavor substances were ethyl acetate and ethyl hexanoate, and the ratio of the two was just 3∶1. Otherwise, the still used in distillation had an obvious removal effect on the objectionable odor caused by butyric acid, caproic acid and other acid substances in Baijiu, making the Baijiu more clean and smooth.