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Review
. 2022 Nov 7;11(21):3534.
doi: 10.3390/foods11213534.

What Are the Main Factors That Affect the Flavor of Sauce-Aroma Baijiu

Jiao Niu  1   2 , Shiqi Yang  1   3 , Yi Shen  2 , Wei Cheng  2 , Hehe Li  1   3 , Jinyuan Sun  1   3 , Mingquan Huang  1   3 , Baoguo Sun  1   3
Affiliations
Review

What Are the Main Factors That Affect the Flavor of Sauce-Aroma Baijiu

Jiao Niu et al. Foods. .

Abstract

Sauce-aroma Baijiu is a distilled Baijiu well-known in China, and features a unique sauce-aroma style formed by a complex producing process in a specific geographical environment. However, there are few comprehensive reviews of the factors influencing the formation of its flavor. To this end, reviews are hereby carried out over factors including different components in brewing raw materials, geographical environment of Baijiu production, brewing technology including the production of high-temperature Daqu and the brewing process, storage technology including the type of storage containers, storage time and storage temperature involved in the production of Sauce-aroma Baijiu. In addition, the effects of these factors on the flavor formation of Sauce-aroma Baijiu are also revealed, providing references and forging a foundation for stabilizing and improving the quality of Sauce-aroma Baijiu.

Keywords: Sauce-aroma Baijiu; brewing technology; flavor; geographical environment; storage technology.

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Conflict of interest statement

Yi Shen and Wei Cheng are experts in Baijiu and they come from Sichuan Lang Jiu Co. LTD, they reviewed the manuscript and gave some professional advice, they don’t affect the conclusion of the article. The authors declare no conflict of interest, they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Figure 1
Figure 1
The main producing process of Sauce-aroma Baijiu.
Figure 2
Figure 2
Key—transformations of glucose and the formation of esters.
Figure 3
Figure 3
Key—transformations of protein and the formation of sauce aroma.
Figure 4
Figure 4
Flow chart of the brewing process of Sauce-aroma Baijiu.
Figure 5
Figure 5
The process of producing high-temperature Daqu.
See this image and copyright information in PMC

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