Difference of higher fatty acids and their ethyl esters in the distillation and aging of strong-flavor Baijiu

Difference of higher fatty acids and their ethyl esters in the distillation and aging of strong-flavor Baijiu

In order to understand the distillation rules of higher fatty acids and their ethyl esters in the distillation and aging process of strong-flavor (Nongxiangxing) Baijiu, and the effect of palmitic acid on Baijiu flavor was explored, the higher fatty acids and their ethyl esters in the distillation a...

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Bibliographic Details
Main Author: WANG Wenlong, XU Defu, AO Zonghua, ZHOU Jun, MING Hongmei, ZHOU Yanni, ZHENG Yilong
Format: Article
Language:English
Published: Editorial Department of China Brewing 2025-05-01
Series:Zhongguo niangzao
Subjects:
strong-flavor baijiu|higher fatty acids|higher fatty acids ethyl ester|distribution|ethyl hexanoate
Online Access:https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-5-175.pdf
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